Punjab x Morocco
Hara chicken skewers with lemon couscous
Hariyali tikka meets a jewelled couscous. Green, gold and gone in minutes.
55 minTime
43 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original586kcalsame
43 gproteinsame
8 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Blend most of the mint and coriander with the spinach, chilli, ginger garlic paste, 2/3 of the cumin, garam masala, half the lemon and salt. Mix with the hung curd, coat the chicken and marinate 30 minutes.
- 2Pour the boiling water with the butter and a pinch of salt over the couscous. Cover for 5 minutes, then fluff with a fork.
- 3Toast the almonds in a dry pan on medium heat for 3 minutes. Fold into the couscous with the chickpeas, raisins, cucumber, onion, the rest of the lemon, 2 tsp oil and pomegranate.
- 4Thread the chicken onto skewers. Heat a grill pan on medium high heat, brush with oil and grill for 10 to 12 minutes, turning, until charred and no pink remains.
- 5Mix the curd with the rest of the mint, chopped, the remaining cumin and a pinch of salt.
- 6Spoon the couscous onto a platter, lay the skewers on top and serve with the mint curd.
Serve it like this
Mound the couscous across a long platter and lay the skewers on it at an angle. Scatter extra pomegranate and mint and put the curd in a bowl at one end.
