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Recipe of Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1 Favorite

Blake Jones   30/05/2020 01:06

Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1
Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1

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Composition - Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1:
  1. Require 350 grams - boneless chicken thigh or breast, cut into chunks
  2. Provide 10 for skewers, soak them in cold water for a fe hours
  3. Need Marinade
  4. Need 4 - garlic cloves, finely chopped
  5. Make ready 2 tbsp - olive oil
  6. Provide 1 tsp. chilli powder
  7. Give 1 tsp for English mustard
  8. Require 1 tsp for dried tarragon
  9. Get 1 tsp dried thyme
  10. Provide 1/2 tsp for sage
  11. Prepare Half for tsp chicken stock powder
  12. Make ready Pinch - Salt
  13. Give 1 of medium onion, quarter
  14. Provide 1 - red and green pepper, cut into big chunks
  15. Prepare of Lemon Rice
  16. Take 2 cups for rice
  17. Require 1 of small onion, diced
  18. Take 2 for bay leaves
  19. Prepare 4 tbsp of olive oil
  20. You need 3 cups chicken stock
  21. Need - Lemon peel from half lemon, cut into thin matchstick-size (keep the juice for the salad)
  22. Need Mango and Pepper Salad
  23. Need 1 of whole mango, peel and diced
  24. Prepare 1/2 each yellow and red pepper, diced
  25. You need 1 - small onion, finely chopped
  26. Provide Dash chilli powder
  27. Require of Salad Dressing
  28. Take 1 tsp olive oil
  29. Take 1-2 tbsp - honey
  30. Provide 1-2 tbsp - lemon juice
  31. Provide to taste of Salt
Chicken Kebab with Lemon Rice and Mango and Pepper Salad #mysterybag1 how to cook:
  1. 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.
  2. 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.
  3. Make the salad by whiskig the dressing till sugar is dissolved. Mix with other ingredients and serve.

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