Cumin-spiced Chicken Skewers with Orange & Lentil Salad

Source: Taste Magazine - January / February 2015
Serves 6 - Prep and cooking 45 minutes

1 tablespoon ground cumin
2 garlic cloves, crushed
2 teaspoons olive oil
2 oranges, rind finely grated, segmented
1kg chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
2 x 400g cans brown lentils, rinsed, drained
1/2 cup firmly packed fresh continental parsley leaves
1 bunch fresh chives, cut into 1cm lengths
1 small red onion, halved, thinly sliced
2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced

  1. Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl. Add the chicken and season with salt and pepper. Toss to coat. Thread 4 pieces of chicken onto each skewer.
  2. Preheat grill on medium-high. Line a baking tray with foil. Place the skewers on prepared tray. Cook under grill for 3-4 minutes each side or until the chicken is cooked through.
  3. Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl. Season with salt and pepper. Divide among serving plates and top with skewers.
315 Calories

Vic Lic

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