Chicken skewers with coriander chutney and rice recipe
 Marinating chicken in yoghurt, spices and harissa ensures the meat is tender and full of flavour. Serve with pilau rice and coriander chutney for a really delicious dinner. 250g/9oz full-fat Greek-style yoghurt2 tbsp cumin seeds, toasted2 tbsp coriander seeds, toasted1 tbsp fennel seeds, toasted2 tbsp tomato purée2 tbsp harissa paste1 lime, juice only4 garlic cloves, minced5cm/2in piece fresh root ginger, peeled and grated4 chicken thighs or breasts, skin removed and cut into cubes 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander seeds, toasted 1 tbsp fennel seeds, toasted 2 tbsp tomato purée 2 tbsp harissa paste 1 lime, juice only 4 garlic cloves, minced 5cm/2in piece fresh root ginger, peeled and grated 4 chicken thighs or breasts, skin removed and cut into cubes 2 tbsp vegetable oil400g/14oz freshly cooked basmati rice1 tsp cumin seeds, toasted2 tbsp chopped fresh coriander, to garnish 2 tbsp vegetable oil 400g/14oz freshly cooked basmati rice 1 tsp cumin seeds, toasted 2 tbsp chopped fresh coriander, to garnish 12g/⅓oz fresh mint, roughly chopped25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped2 garlic cloves, roughly chopped1 lime, juice only ¼ tsp sea salt25–50ml/¾–2fl oz vegetable or rapeseed oil 12g/⅓oz fresh mint, roughly chopped 25g/1oz fresh coriander, stalks included, roughly chopped 1 green chilli, seeds removed and roughly chopped 2 garlic cloves, roughly chopped 1 lime, juice only ¼ tsp sea salt 25–50ml/¾–2fl oz vegetable or rapeseed oil Method To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the marinated chicken, place all of the ingredients, except the chicken, in a large bowl and mix to combine. Add the chicken and leave to marinate for at least 1 hour. Place the marinated chicken cubes onto skewers and cook on a hot griddle pan for 6–8 minutes, or until the chicken is cooked through. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the pilau rice, heat the oil in a wok and cook the rice and cumin seeds for 4–6 minutes or until piping hot. Garnish with the coriander. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. To make the coriander chutney, place all of the ingredients into a blender or food processor and blend until smooth. Place the chicken skewers, rice and chutney on a serving platter and serve immediately. Place the chicken skewers, rice and chutney on a serving platter and serve immediately.