Turmeric chicken skewers with dhal and coconut rice

SERVES 4

3 boneless, skinless chicken breasts, cut into

2cm cubes

1 tsp turmeric

1 red chilli, de-seeded and finely chopped (optional)

2 tbsp fresh coriander stalks, finely chopped

3 tbsp natural yoghurt 300g brown rice, rinsed

1 cinnamon stick

4 cardamom pods

1 large onion, peeled and diced

1 tbsp coconut oil

1 tsp ground cumin

1 tsp ground coriander 400ml chicken or vegetable stock 400g can chopped tomatoes

75g red split lentils, rinsed

40g fresh coconut shavings A few coriander leaves

1 lime, cut into wedges PUT the chicken into a bowl and toss with the turmeric, chilli (if using), coriander stalks and yoghurt. Cover and chill for 2 hours, stirring occasionally. Put the rice, cinnamon stick, cardamom and 1.5 litres of boiling water into a pan. Bring to the boil, stir well, cover and simmer for 30 minutes until tender. Add a little more boiling water if needed. To make the dhal, saute the onion in the coconut oil over a low heat until softened. Add the ground cumin and coriander to the pan and fry for 1 minute. Stir and pour over the stock and tomatoes. Add the lentils, cover, bring to the boil and simmer for 20 minutes, adding more stock if the pan becomes too dry. Stir well. Thread the chicken on to four metal skewers (or wooden ones soaked in water for 10 minutes). Cook under a medium pre-heated grill, turning occasionally until the chicken is cooked through. Drain the rice and discard the cinnamon stick and cardamom pods. Stir in the coconut shavings. Put some rice, dhal and a chicken skewer on each plate. Scatter with coriander leaves and serve with a wedge of lime.