Poudre de Colombo Spiced Chicken Thighs and Prawn Skewers
with Rice and Beans and Buttery Limey Corn on the Cob
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Chicken Thighs
225
King Prawns
(Contains Crustaceans)
2
Garlic Clove
1
Black Beans
25
Desiccated Coconut
150
Basmati Rice
10
Chicken Stock Paste
2
Corn on the Cob
30
Unsalted Butter
(Contains Milk)
4
Bamboo Skewers
1
Lime
1
Poudre de Colombo
40
Mango Chutney
Not included in your delivery
1.5
Olive Oil
1
Sugar
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C (if you're not using the BBQ). Soak your skewers in a bowl of water. Fill and boil your kettle. Zest and halve the lime. Add the sugar, oil (see ingredients for both amounts) and half the poudre de colombo to a medium bowl. Mix together, then add the chicken thighs. Mix to coat, then cover and refrigerate until ready to use. IMPORTANT: Wash your hands after handling raw meat.
Thread the prawns onto skewers, sprinkle over half the lime zest and a drizzle of oil. Season with salt and pepper, cover and refrigerate until ready to use. IMPORTANT: Wash your hands after handling raw fish. Peel and grate the garlic (or use a garlic press). Drain and rinse the blackbeans in a colander. Heat a medium saucepan on medium high heat (no oil) and add the desiccated coconut. Toast the coconut until golden, stirring every 30 seconds, 1-2 mins total. TIP: Watch it like a hawk, it burns easily!
Pop the coconut in the bowl you want to serve your rice salad in. Pop your saucepan back on medium heat with a drizzle of oil. Add the garlic and the remaining poudre de colombo Stir together and cook for 1 minute, then add the rice and pour in the boiling water (see ingredients for amount) and chicken stock powder. Stir in the black beans, bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the corn on the cobs by running a knife firmly around the middle then snapping in half with your hands. Chop each butter piece into 8 pieces. Lay out 1 piece of tin foil per corn on the cob half, put a piece of corn in one of the pieces of foil, sprinkle with the remaining lime zest and add a couple of pieces of butter. Season with salt and pepper and scrunch the tin foil to make a parcel - repeat for the other corn on the cobs. 25 mins before you're ready to eat, pop the corn on the cob parcels on a baking tray and bake in your oven until tender, 20-25 mins.You can also pop the parcels on the BBQ if you'd rather!
If you're not using your BBQ for your chicken and prawns, heat a frying pan on medium heat (no oil). Lay in the chicken thighs flat in the pan and fry until golden brown on the outside and cooked through, 6-7 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the prawn skewers on a baking tray. Bake in your oven for 5-6 mins just before you're ready to eat. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Alternatively you could BBQ the meat and prawns... weather permitting!
Once the chicken is cooked, remove to a plate and discard any excess oil from the pan. Add the mango chutney and half the lime juice to the pan along with 1 tbsp of water per person. Pop on medium heat and simmer until thickened and sticky, 2-3 mins. Fluff up the rice with a fork, add the desiccated coconut and squeeze in the remaining lime juice. Stir to combine, taste and add salt and pepper if you feel it needs it. Pop into your serving bowl. Serve the chicken and prawn skewers with the rice and corn alongside (2 corns per person). Drizzle the mango lime sauce over the prawns and enjoy!
