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Citrusy-spicy chicken sticks with nutty rice pilaf and mango curry sauce
2022-03-26
Ingredients
- 2 chicken breasts
- 1 orange
- 1 lemon
- Pinch dried chili flakes
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. light olive oil (Borges)
- 1 packet ` paprika flavoured` cooking papers (Maggi)
- 1 cup parboiled rice
- 3 cups chicken stock
- 150ml white wine
- 1 onion, finely chopped
- ½ tsp turmeric
- 1 star anise
- 100g chopped mixed nuts (Lamb brand)
- 2 tbsp. butter (Valio)
- 1 tbsp. chopped parsley
- 1 mango
- 2 shallots
- 1 tsp curry powder
- 1 tsp sugar (Lamb brand)
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Method
Peel, chop and cook the shallots in olive oil until soft then stir in the curry powder. Peel and chop the mango, add to the curry mixture together with the sugar and a few spoons of water and cook for a few minutes. Remove off the heat and whizz into a thick fruity sauce.
Next, cut the chicken into long strips and marinade with the citrus zests, cracked fresh pepper, rosemary and chilli flakes. Skewer the chicken pieces onto wooden sticks and press in between the paprika flavoured papers. Allow to marinate for 30 minutes then grill to your liking. Meanwhile, make the pilaf rice by cooking the onion in the butter, then stir in the spices and rice and cook for 1 minute to toast. Pour in the wine and evaporate. Stir in the stock, cover with a lid and simmer gently until all liquid is absorbed. Remove from heat, stir in the nuts. Serve with the paprika chicken skewers and mango sauce.
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