Food for Good by Lisa King & Michael Meredith

Author:Lisa King & Michael Meredith [King, Lisa]
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-10-24T22:00:00+00:00

Cucumber raita

½ cucumber, peeled, deseeded and grated

1 cup natural yoghurt

1 handful mint, finely chopped

½ teaspoon salt

Rice

2 cups basmati rice

3 cups water

2 teaspoons salt

This fragrant, feel-good meal is a great dish to have up your sleeve for mid-week dinners.

For the marinated chicken, place all ingredients in a large mixing bowl, season to taste and toss until chicken is well coated. Cover and place in the fridge to marinate for at least 1 hour.

While the chicken is marinating, soak 12 bamboo skewers in water to prevent them from burning.

For the dahl, heat oil in a large saucepan on a medium-low heat. Add spices and tandoori paste and cook for 5 minutes.

Add onion, garlic, ginger, celery, carrot and butternut and sauté for 5–10 minutes or until onions have softened.

Add lentils and stock, season to taste and bring to the boil. Reduce heat and simmer for approximately 30 minutes or until vegetables and lentils are cooked and the dahl has thickened, stirring from time to time so as not to burn the base of the dahl. The pumpkin breaks down so there is no need to mush it up. You can add more water if the dahl becomes too thick for your liking.

For the raita, wrap grated cucumber in a tea towel and squeeze out excess water. Mix with other ingredients and chill until ready to serve.

Place rice in a large saucepan. Add water and salt and bring to boil. Reduce heat, cover and simmer for approximately 15 minutes or until rice is cooked and all the water is absorbed. Remove from heat and let stand covered for approximately 5 minutes before fluffing up with a fork.

Preheat oven to 250°C and line a baking tray with baking paper.

Thread chicken pieces on to skewers and barbecue or grill for 3–5 minutes, turning occasionally, until golden on all sides. Finish off in the oven for approximately 5 minutes or until cooked through.

Serve dahl on a bed of rice, topped with chicken kebabs and with a little cucumber raita on the side. Serve naan or roti alongside, if you wish.

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