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.
Recipe and image courtesy of www.wildblueberries.com
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Wild Blueberry Fig Marmalade (makes 4 jars containing 300 ml each)
- 2 packages wild blueberries (300 g each), frozen
- 500 g jam sugar
- 3 fresh figs (approx. 400 g)
- 1 organic orange's zest
- Tandoori Chicken Skewers
- 600 g chicken breast
- 1 pack Tandoori Tikka (Indian marinade)
- 50 g low-fat yogurt
- 1 tbsp vegetable oil
- salt to taste
- wood skewers
- Lentil Wild Blueberry Sauce
- 25 g red lentils
- 100 ml water
- 4 tbsp blueberry fig marmalade
- 1 pinch salt
- 1 pinch pepper
- 1-2 stems coriander
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
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.
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.
- 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.
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.
Recipe Notes
Calories 123, Fat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 14 g, Protein 14 g, Fibre 1 g
