Tandoori chicken skewers

Servings : 4
Pre time : 15 minutes
Cook time : 17 minutes

Ingredients

• 4 chicken fillets
• 250g of quinoa
• 2 lemons
• 1 natural yoghurt
• 2 teaspoons of curry
• 2 tablespoons of rapeseed oil
• 2 tablespoons of flaked almonds
• Tabasco®
• Salt and pepper

Preparation

1. Mix together the lemon juice, the yoghurt, the curry, the oil and 10 drops of Tabasco®. Season with salt and pepper.
2. Cut the chicken into large chunks and marinate in this mixture for 1 hour.
3. In the meantime, cook the quinoa in boiling, salted water for 10 minutes.
4. Drain and mix in the juice from one lemon.
5. Preheat the griddle on a medium setting.
6. Slot the pieces of chicken onto the 4 skewers.
7. Allow them to cook for 7 minutes, turning from time to time. Toast the almonds at the very last minute.
   Serve immediately with the quinoa and almonds.

Recipe taken from the book Boat cooking - Solar Éditions