2Large chicken breastsskinned and cut into bite-sized pieces
Juice of 1 lemon
1Medium onionpeeled and finely chopped
1cupWhite or brown basmati rice (I used brown basmati rice)
6California Prunesroughly chopped
⅔cupShelled pistachio nutsroughly chopped
2Tbsp.Fresh corianderfinely chopped
2Tbsp.Fresh parsleyfinely chopped
Salt & pepperto taste
To prepare chicken skewers:
To prepare chicken skewers: In a small bowl, combine yogurt, turmeric, chili powder and lemon juice.
Divide chicken pieces equally and place on skewers. Set skewers in a wide dish and cover with marinade. Set aside.
To prepare the pilaf:
In a large saucepan, melt butter over low heat, add onion and sauté until soft – about 5 min. Add ground coriander and ground cumin, stirring well to avoid sticking.
Add rice, and sauté for about 1 min. before adding stock. Stir well, bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Leave to cook over the heat. Cook for 10 min. then let sit for 2 to 3 more mins.
On hot oiled grill, place chicken skewers turning every 2 to 3 mins, for a total of 8 minutes or until the chicken is cooked through. Remove from grill and set aside.
Add prunes, pistachio nuts and fresh herbs to rice and mix well.
Serve chicken skewers on top of pilaf and enjoy.
If you make this recipe, be sure to share it with me on Instagram by tagging me @NutritionbyNaz.