Glazed chicken skewers with stir-fried rice bowls




For the chicken 

  • 1 tbsp melted butter
  • 1 tbsp yeast beef extract (Marmite)
  • 1 tbsp sweet paprika
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • ½ tsp chilli flakes 
  • Good pinch salt
  • 4 chicken thighs, skin boneless and diced

For the rice bowls

  • 100g cooked long grain rice (Eurico)
  • 1 tsp mince ginger and garlic
  • 2 tbsp sesame oil
  • 1 spring onion, sliced
  • 1 red pepper, deseeded and finely diced
  • 1 red chilli, finely sliced
  • 2 tbsp soy sauce (Tiger tiger)
  • 1 tbsp toasted cashew nuts, chopped
  • 1 tbsp chopped fresh coriander
  • 1 tsp black sesame seeds

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For the chicken, mix all the ingredients together and allow to marinate for 1 hour. Thread the chicken onto skewers and roast in the oven at 200°C for 7-8 minutes. Meanwhile, heat 1 tbsp sesame oil in a pan and fry the spring onion and red pepper together with the ginger and garlic paste and chilli. Add in the cooked rice, soy sauce and season well with salt and pepper and cook together for 2 minutes. Stir in the cashew nuts, coriander and remaining sesame oil. Butter 2 small bowls and spoon in the rice. Allow to sit for 2 minutes then tip onto 2 serving plates. Remove the bowls, leaving the rice in a dome. Lay the cooked glazed skewers on top, sprinkle with extra sliced spring onions and chopped coriander and serve.

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