Chicken Skewers, Asparagus and Rice
Hopefully when you come to cook this the weather will be warm and you can roll out the BBQ. The rice is tasty either hot or cold as a salad. Adding some grilled haloumi to this recipe gives the rice some extra texture and colour.
View the method
- 10-12 Pams 20cm Bamboo Skewers
- 500g Chicken Breast (boneless/skinless)
- 2 tsps Gregg’s Cumin Seeds, ground
- 3 cloves garlic, minced
- 2 oranges, juice and zest
- 350g Sunrice Brown Rice
- 1 bunch asparagus, woody ends snapped off
- 420g Oak Garden Peas (mint), drained
- ½ cup fresh mint, chopped
- 190g Pams Pesto
- ALSO NEED: salt, pepper, olive oil
Back to ingredients
- Boil the jug and soak the skewers in boiling water, this will prevent them from burning when cooking.
- Cut each chicken breast into 5-6 strips. It will depend on the size of the chicken breast but each strip should be about the size of a chicken tenderloin.
- Place the chicken into a bowl with the cumin, garlic, ½ the orange zest and a little oil. Season well and put to one side, covered.
- Cook the rice as per instructions, using the orange juice as part of the liquid.
- Thread the chicken onto the skewers.
- Cook the chicken skewers as you normally would (BBQ, pan fry or grill). This should take about 5-8 minutes each side. Keep turning until well cooked.
- Put a pot of water onto boil. Cut the asparagus into 3 pieces and blanch for 2-3 minutes putting the stalk pieces in first.
- Drain the asparagus well and mix in the peas and keep warm in the pot.
- Mix the mint, remaining orange zest and pesto through the well-drained rice and lastly fold through the peas and asparagus. Season.
- Serve all together.
- Add some chopped fresh basil and parsley.
- Add some strips of pan fried haloumi to this recipe. Cook quickly in a non-stick pan until browned.
- If you have some fresh peas blanch them quickly first before adding.