Persian Chicken Skewers:
1 large or 2 smal boneless, skinless chicken thighs (per person)
Ground ginger
Allspice
Turmeric
Cumin
Crushed garlic
Extra Virgin Olive Oil
Lemon Juice
Skewers
Red Rice:
55 g (1/4 cup) red rice (per person).
Gypsy Salad Mix:
Carrot (grated)
Fennel (grated_
Fennel fronds (chopped)
Dried apricots (chopped_
Toasted flaked almonds
Sea salt to taste
Tamarind Yoghurt:
1 tsp tamarind paste
Plain yoghurt
Persian Chicken Skewers:
Marinate skinless chicken thighs in a mixture of ground ginger, allspice, turmeric and cumin, crushed garlic, a little olive oil and some lemon juice, ideally overnight in the refrigerator. Cut the marinated thighs into smaller pieces and thread onto skewers before grilling for a few minutes on each side until cooked through.
Red Rice:
Cook red rice according to the instructions on the packet.
Gypsy Salad:
Mix together carrot and fennel, with some fennel fronds, dried apricots and toasted flaked almonds. Add a little sea salt.
Tamarind Yoghurt:
Mix tamarind paste (loosened in a little hot water if very thick) into some natural (plain) yoghurt. Toss the salad in a little of the tamarind yoghurt.
Assembly:
Add the rice and salad to the bowl, top with the chicken, and serve with the rest of the tamarind yoghurt.