Spiced Chicken Skewers
6 skinless chicken thigh fillets
Lettuce leaves, Thai purple basil and orange wedges for garnish.
2 tsp coriander seeds
1½ tsp cumin seeds
2 tsp paprika
¼ tsp turmeric
1 Knorr Low Salt Chicken Cube
Pinch of ground cloves
Pinch of ground cinnamon
Add chicken to bowl and mix with the cumin, cloves, cinnamon and Knorr Low Salt Cube. Leave to marinate for 5 minutes then season with the turmeric and paprika.
Soak the bamboo skewers in water for 30 minutes to minimize burning. Then fold the chicken strips and thread onto the bamboo skewers.
Heat the pan with some butter. Alternatively, spark up the barbeque and let it heat up.
Fry the chicken on each side until charred golden, 2 minutes each side. Finish with chopped parsley.
Serve with a drizzle of extra virgin olive oil, lettuce leaves, Thai purple basil and orange wedges.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.