Tandoori chicken sticks with a lentil and blueberry sauce
- blueberry and fig jam
- 600 g wild blueberries from North America (frozen)
- 500 g Preserving sugar 2: 1
- 3 (approx. 400 g) fresh figs
- grated zest of 1 organic orange
- Tandoori chicken sticks
- 600 g
Chicken breast fillet - 1 Bag of Tandoori Tikka (Indian seasoning marinade)
- 50 g low-fat yogurt
- 1 EL Oil
- Salt
- wooden skewers
- For the sauce
- 25 g red lentils
- 100 ml Water
- 4 EL Blueberry and fig jam
- 1 pinch salt
- 1 pinch pepper
- 1-2 stem (s) Coriander
45 minutes
- 1.
- Mix frozen blueberries with preserving sugar in a saucepan. Rinse the figs, chop them into small pieces and add to the blueberries with the orange peel. Cook a jam according to the package instructions and pour it into glasses.
- 2.
- Cut the chicken breast into bite-sized cubes. Mix the tandoori tikka with the yogurt and mix with the meat. Cover and marinate for at least 1 hour.
- 3.
- Heat the oil in a coated pan. Take the chicken cubes out of the marinade, drain well and fry in the hot oil for about 5-6 minutes. Salt and stick on wooden skewers.
- 4.
- Pour water over the lentils and cook covered for 3-4 minutes until soft. Stir in jam. Season to taste with salt and pepper. Rinse the coriander, pluck the leaves from the stems and finely chop. Stir into the sauce.
- 5.
- Arrange the chicken sticks with the lentil and blueberry sauce.
Leave A Comment