Tandoori Chicken Skewers with Wild Blueberry Fig Sauce
Traditional Indian flavours combine with delicious blueberries to create a unique dish that's sure to be a hit at your next dinner party. The homemade blueberry fig marmalade can be stored and used as a spread for toast or crackers.
Wild Blueberry Fig Marmalade
2 packages (300 g each) wild blueberries, frozen
500 g jam sugar
3 fresh figs (approx. 400 g)
1 organic orange’s zest
(makes 4 jars containing 300 ml each)
Tandoori Chicken Skewers
600 g chicken breast
1 pack Tandoori Tikka (Indian marinade)
50 g low-fat yogurt
1 tablespoon vegetable oil
Salt to taste
Wood skewers
Lentil Wild Blueberry Sauce
25 g red lentils
100 ml water
4 tablespoons blueberry fig marmalade
1 pinch of salt
1 pinch of pepper
1-2 stems of coriander
1. Wild Blueberry Fig Marmalade: Stir together frozen wild blueberries and jam sugar in a pot. Rinse and chop figs. Add figs and orange zest to the pot. Cook marmalade according to the direction on the package.
2. Tandoori Chicken Skewers: Chop chicken breast in bite-sized chunks. Stir together Tandoori Tikka and yogurt and mix in chicken chunks. Cover and let marinate for at least 1 hour.
3. Heat vegetable oil in a coated pan. Drain marinade from chicken and cook in hot oil for 5-6 minutes. Salt chicken and slide onto wooden skewers.
4. Wild Lentil Blueberry Sauce: Put lentils into a small pot and add water. Cover pot and boil for 3-4 minutes until lentils are soft; add Wild Blueberry Fig Marmalade and stir. Season with salt and pepper. Rinse coriander, pick the leaves from stem, mince and stir into sauce. Arrange chicken skewers on plate with Lentil Wild Blueberry sauce.
Serves 4
Calories 123, Fat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 14 g, Protein 14 g, Fibre 1 g
