Chicken Skewers With Herbed Basmati Rice By Lama Gharaibeh

INGREDIENTS Total items( 16 )
Al Rawdah Chicken Breast Boneless Skinless 5 pcs Maggi Powder Seasoning Sachet 2 tsp Garlic Loose China 2 cloves Nezo Fine Sea Salt 1 tsp Bayara Black Pepper Powder 1 pinch Lemon South Africa 1 tbsp Lurpak Unsalted Butter Block 2 tbsp India Gate Basmati Rice 2 cup Bayara Almond Jumbo 2 tbsp RS Pure Olive Oil 2 tbsp Al Rawabi Full Cream Yoghurt 0.25 cup Red Onion India 1 pcs Maggi Chicken Stock 2.5 cup Parsley UAE 2 tbsp Mint UAE 1 tbsp Coriander UAE 1 tbsp

INGREDIENTS Total items( 16 )

Mix all the marinade ingredients together well in a large bowl.
Cut the chicken in cubes & add the marinade for at least 30 minutes, preferably overnight.
Thread into wooden skewers and grill for 20 minutes until golden and charred from the outside and cooked through from the inside.
For rice:In a medium sized pan over medium heat melt the butter and saute the onions and garlic for 5 minutes. Add Maggi seasoning mix followed with the rice.
Mix everything together making sure to coat the rice with butter and spice mix.
Add the chicken or vegetable broth along with the salt and bring everything to boil then cover with the pan lid.
Reduce the heat to the lowest and cook for 15 minutes. Once the rice is ready add the fresh herbs and gently fold them in the rice.
Serve the rice immediately topped with the grilled chicken skewers and garnish with the toasted nuts.

Main MealChicken Skewers With Herbed Basmati Rice by Lama Gharaibeh