CHICKEN CHUNKS RECIPE RECIPES

Steps:

• 1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
  2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
  3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
  4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
  5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
  6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
  7. Remove the skewers from the tray, discard the water and wipe the tray dry.
  8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
  9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
  10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
  11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

Steps:

• 1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
  2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
  3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
  4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
  5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
  6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
  7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
  8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.