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Twice-spiced coriander chicken skewers

Name: Twice-spiced coriander chicken skewers
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 1 small onion, halved; 1 green chilli, deseeded; 30g fresh coriander, leaves and stalks; 1 tbsp ground coriander; 75g ready-to-eat dried apricots; 2½ tbsp Thai fish sauce; 3 tbsp lime juice; 4 large, free-range skinless chicken breasts, each cut into 4 long strips; 4 tbsp low-fat natural yogurt; 1 garlic clove, finely grated; Green salad, to serve

Published: 30 Jun 08
Updated: 18 Mar 24

This dish is low in calories and fat, so is a fabulously tasty way to stay healthy.

Easy
July 2008

Test kitchen approved

Serves 4
Takes 25 min to make, plus marinating

This dish is low in calories and fat, so is a fabulously tasty way to stay healthy.

Nutrition: per serving

Calories: 246kcals
Fat: 3.2g (0.7g saturated)
Protein: 45.5g
Carbohydrates: 11.1g (10.4g sugar)
Salt: 2g

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Ingredients

1 small onion, halved
1 green chilli, deseeded
30g fresh coriander, leaves and stalks
1 tbsp ground coriander
75g ready-to-eat dried apricots
2½ tbsp Thai fish sauce
3 tbsp lime juice
4 large, free-range skinless chicken breasts, each cut into 4 long strips
4 tbsp low-fat natural yogurt
1 garlic clove, finely grated
Green salad, to serve

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Method

Whizz the onion, chilli, fresh and ground coriander, apricots, fish sauce and lime juice in a food processor to make a marinade.
Put the chicken in a bowl and stir in three-quarters of the marinade. Cover and chill for at least 1 hour.
Preheat the grill to medium-high. Thread the chicken onto 8 skewers and put on a non-stick baking sheet. Grill for 10 minutes, turning halfway.