Tomato and Cajun Chicken Skewers with Green Rice

Created by Josh Doe

Serves: 4

Ingredients

• 500g chicken thigh fillets, cut into 2cm cubes
• 2 Tbsp olive oil
• 1 Tbsp Cajun seasoning
• 250g cherry tomatoes
• 12 bamboo skewers, soaked in water
• 1½ cups chicken stock
• ¾ cup long-grain white rice
• ½ cup frozen peas, thawed
• 50g baby spinach leaves

Method

1. In a large bowl combine chicken, oil and Cajun seasoning. Mix well to coat.
2. Thread chicken and tomatoes, alternating each, onto 12 skewers. Set aside.
3. In a medium saucepan, combine stock and rice.
4. Cover and bring to the boil on high, then reduce heat to low.
5. Cook, covered for 10-12 minutes, or until rice is just tender and stock absorbed. Remove from heat.
6. Stir peas and spinach through.
7. Cover again, and set aside for 5 minutes.
8. Preheat a grill pan or barbecue to a medium heat. Cook skewers for 10-15 minutes, turning, until cooked through and brown.
9. Serve skewers on a bed of the rice.

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