These chicken skewers are deliciously spicy and flavourful, served with a side of lightly spiced turmeric rice with peppers and peas. A perfect dinner for those who like things spicy!
First of all, this is the first chicken recipe I’m posting, and I have to say – it’s a good one. I found this rice recipe while trying to replicate Nando’s spicy rice, but it turned out a little different, and after some editing the spice quantities (aka quartering the turmeric!) it turned out absolutely delicious! It still isn’t quite the same, but it’s still super tasty and makes the perfect side dish for spicy chicken.
I paired the rice with chicken simply because I thought I could come up with a nice marinade to match. I was right – the marinade was perfect! Even my youngest sister who doesn’t like spicy food enjoyed it, albeit with 3 glasses of orange juice to help tone it down. I chose to cook the chicken on skewers after marinating for 1-12 hours (1 works perfectly well, don’t worry). You could always bake the skewers or use the marinade on chicken breasts and pan-fry them though, if you prefer.
Now, I’m not going to lie; it’s reasonably spicy. If you find my Mexican veggie rice to be too mild, then this is probably more to your taste. After all, spicy is delicious and I know I’m not alone there. The turmeric rice is slightly milder though, so you may still enjoy that as a side dish!
The amount of turmeric that I used here was fairly minimal, although I must say I’m rather excited to cook with it more. After all, it’s supposed to be an incredibly healthy ingredient with anti-inflammatory properties. While I used ground turmeric here instead of fresh, you could try using fresh if you know roughly how much would be equivalent.
The main reason why I couldn’t use fresh was simply because you can’t buy it here; it certainly isn’t because fresh couldn’t work in this recipe!
When making this, there are options – you could make just the chicken or just the rice. The chicken works great for a barbecue as it can be marinaded a little in advance and the smoky flavour is delicious! However, if you’re vegetarian or vegan then just stick to the rice (it’s my favourite part anyway and I love chicken!).
If you make just the rice then I’d recommend making it as a side dish to a different protein or using it as a lunch. We often do this and it works great! You can also take it to work or school cold as a rice salad the next day and it’s incredible!
To see how to make the rice, scroll to the video just before the recipe box. It really shows how easy and simple it actually is!
How to make the chicken:
- Mix together the marinade ingredients in a bowl. Add the chicken and stir to coat it. Cover with clingfilm and leave in the fridge for 1-12 hours.
- Thread the chicken pieces on to skewers and heat up the grill.
- Start grilling the chicken skewers, turning regularly.
- Cook until slightly charred on all sides and cooked through (use a meat thermometer if you’re unsure)
- Serve and enjoy it!
How to make the rice:
For the chicken marinade:
- 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1 clove garlic, minced
- 2 tsp lemon juice
- 2 tbsp olive oil
- 200 grams (scant 7 oz) diced chicken breast or thigh
For the spicy rice:
- 150 grams (2/3 cup) basmati rice
- 400 ml (1 2/3 cup) water
- 1 veggie stock cube
- 1/4 tsp ground turmeric
- 2 tsp olive oil
- 1 small red onion, finely diced
- 1 chilli pepper, deseeded and finely diced
- 3/4 red bell pepper, finely diced
- 60 grams (2 oz) frozen peas
- 1 tsp ground cumin
- 1 tsp paprika
For the chicken marinade:
- In a small bowl, mix all ingredients except the chicken. Add the chicken and stir to coat it well. Cover with clingfilm and place in the fridge for 1-12 hours.
- Thread the chicken pieces on to skewers and set aside. Preheat the grill to medium-high if necessary.
- In a medium-large frying pan over medium heat, dry-fry the rice for 3 minutes or until fragrant. Add the water (just enough to cover the rice), stock cube and turmeric.
- Bring the water to a boil and simmer, stirring regularly as the rice cooks. If all the water is absorbed and the rice is not cooked, add a little extra and keep stirring and simmering until it's cooked and the water has been absorbed.
- Start to grill the chicken skewers, turning regularly until cooked through and lightly chargrilled on each side (approx. 15 minutes total).
- In a separate pan over medium-low heat, add the olive oil. Once hot, add the onion, pepper, chilli, cumin and paprika and stir-fry until softened. Add the frozen peas. Stir them in and cook lightly.
- Add the veggies to the cooked rice and mix them through well. The chicken should be cooked. Remove all pans from heat and serve the rice topped with chicken skewers.
Chicken must be marinated minimum 1 hour and maximum 12 hours. It can also be cooked in a grill pan or baked instead of on the grill if you don't have a grill.
If you wish to reheat the rice, always follow health and safety guidelines. The chicken may also be reheated or leftovers can be eaten cold, although once again, always follow food safety guidelines.
If you're making this for kids or someone with a low spice-tolerance, you may wish to reduce cayenne pepper in the marinade and paprika in the rice, as well as omitting the chilli pepper.
Nutrition Information:Yield: 2 Serving Size: 1/2 batch
Amount Per Serving: Calories: 981Total Fat: 50gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 222mgSodium: 1987mgCarbohydrates: 60gFiber: 7gSugar: 11gProtein: 74g
Nutrition information is an estimate and may vary.
If you liked this recipe and want to see more rice recipes, try this Fresh Herb Risotto – I promise you that you won’t be disappointed! Or, if you’re looking for spicy recipes, try this Chilli Cheese on Toast for a classy and spicy single-serving lunch. Enjoy and don’t forget to sign up for new post notifications and more goodies!
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