Recipe

Solo: West African Chicken Skewers

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Solo: West African Chicken Skewers

Buttermilk marinated, oven-baked, baharat chicken skewers with coconut and poppy cauliflower rice and a fruity asafoetida and lime leaf carrot pickle.




Ingredients to serve 1

  • 2 x Chicken Skewers
  • 30ml x Buttermilk
  • 2.5g x DD Spice Mix - baharat
  • ¼ head x Cauliflower - grated/chopped into rice
  • ¼ x Lemon - zested then halved for juicing
  • 45ml x DD Coconut Pilaf Base
  • 50g x Swiss Chard - roughly shredded
  • 1 x Carrots - See Gino's Tip
  • ¼ tsp x Mustard Seeds
  • 1 x Lime Leaves
  • 45ml x DD Quick Pickling Liquor
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Season your chicken skewers with salt, pepper, and your DailyDish Spice mix, your lemon zest and then coat in your buttermilk for use in Step 3.

Washing Instruction

Wash your hands, cauliflower and lemon well. Rinse our swiss chard thoroughly and drian on paper towel.

Gino's Tip

Quarter your carrots lengthwise then half each quarter to create carrot fries or matchsticks.

Step 1 -Quick Pickled Carrots

Cook your carrots in a medium saucepan of water for 6-8 minutes until just about tender, drain through a colander and proceed to mix them along with your mustard seeds, lime leaves, and DailyDish Quick Pickle Liquor, season with salt and pepper and drizzle over a bit of olive oil. Clingfilm and reserve to serve.

Step 2 - West African Chicken

Lightly grease an oven tray and place your marinated chicken skewers on it, evenly spaced. Pop into the oven for 10-12 minutes until your chicken is completely cooked through.

Step 3 - Coconut Lemon Cheats Pilaf Rice - See Gino's Tip

Heat a large casserole pan over med-high heat, add a glug of olive oil and once your pan has warmed up add your roughly shredded swiss chard, cover with a lid and cook until wilted about 2-3 minutes - transfer to a serving dish once done. Bring your large casserole pan back to heat, add a drizzle of olive oil and fry your grated/chopped cauliflower rice for 1-2 minutes, now add your DailyDish Coconut Lemon Pilaf Base and continue cooking until your rice is tender and your sauce has thickened. Once your rice has cooked, taste, stir, and season to your liking by squeezing over your lemon juice - you don't have to use all - salt and pepper - it's vital to season your rice as it brings out the flavor of the coconut and aromatics. Finish by mixing through your swiss chard.

To Serve

Divide your coconut and lemon cheats pilaf amongst your servings top with your west african chicken and quick pickled carrots