Ingredients

• 2 chicken thighs
• boned
• skinned and chopped
• 2 tsp tomato ketchup
• 3 tbsp Greek yoghurt
• 4 garlic cloves
• chopped
• ½ tsp paprika
• ¼ tsp turmeric
• 1 lime
• juice only
• ½ onion
• cut into large chunks
• dash olive oil
• 250g/9oz brown rice
• 50g/1¾oz butter
• ½ onion
• finely diced
• 2 carrots
• grated
• ½ tsp curry powder
• 50g/1¾oz sultanas
• handful spinach leaves
• chopped
• ½ lemon
• juice and zest
• plus lemon wedges
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the chicken thighs into a glass dish
• add all the other chicken tikka ingredients (except the onion and olive oil) and mix together well. Leave to marinate for ten minutes
• or up to one hour if possible.
• Skewer the chicken onto two metal skewers
• alternating the chicken with chunks of onion. Drizzle with a little olive oil
• heat an ovenproof griddle until smoking hot and add the chicken. Cook for a few minutes on each side
• or until lightly charred.
• Juice half the lime and drizzle over the chicken. Leave the other lime half whole and add to the pan. Place in a hot oven for eight minutes
• or until completely cooked through.
• For the rice
• cook the brown rice in boiling salted water
• according to the packet instructions. Once the rice is cooked
• drain.
• Meanwhile
• melt the butter in a non-stick frying pan
• add the onions and cook over a low heat until softened but not coloured. Add the onions to the cooked
• drained rice
• stir in the carrots
• curry powder
• sultanas
• spinach leaves and lemon juice and zest. Stir well and season.
• To serve
• pile the rice on a serving plate and top with the chicken skewers. Garnish with lemon wedges.