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Composition Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:
- You need 350 grams boneless chicken thigh or breast, cut into chunks
- Get 10 - skewers, soak them in cold water for a fe hours
- Provide of Marinade
- Make ready 4 - garlic cloves, finely chopped
- Get 2 tbsp olive oil
- Give 1 tsp. chilli powder
- Give 1 tsp English mustard
- Need 1 tsp for dried tarragon
- Need 1 tsp dried thyme
- Get 1/2 tsp - sage
- Prepare Half for tsp chicken stock powder
- Take Pinch of Salt
- Get 1 of medium onion, quarter
- Require 1 of red and green pepper, cut into big chunks
- Require - Lemon Rice
- Get 2 cups for rice
- Provide 1 - small onion, diced
- Give 2 of bay leaves
- Prepare 4 tbsp for olive oil
- You need 3 cups for chicken stock
- Take - Lemon peel from half lemon, cut into thin matchstick-size (keep the juice for the salad)
- Take - Mango and Pepper Salad
- Prepare 1 whole mango, peel and diced
- Provide 1/2 - each yellow and red pepper, diced
- Get 1 of small onion, finely chopped
- Need Dash chilli powder
- You need of Salad Dressing
- You need 1 tsp olive oil
- You need 1-2 tbsp of honey
- Get 1-2 tbsp lemon juice
- Need to taste - Salt
Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1 step by step:
- Mix all the marinade ingredients and marinate the chicken pieces for at least 2 hours. Skew them and in between add the peppers and onions, like mine. Grill on bbq or bake in the oven till cooked through.
- Wash the rice and set aside. Heat some olive oil in a pan and put in the bay leaves and onion. Saute for few seconds and add in the chicken stock and lemon pieces. Add the rice and bring to boil. Turn the heat down, simmer with the lid on till all liquid has been absorbed. Fluff the rice with a fork and keep warm. You can also pour the boiled rice and stock into a rice cooker and cook according to the rice cooker instructions.
- Make the salad by whiskig the dressing till sugar is dissolved. Mix with other ingredients and serve.
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