Chicken lemon shish with herb rice salad

Name: Chicken lemon shish with herb rice salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 unwaxed lemon; 1 small onion, peeled and halved; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp sea salt flakes; 2 tbsp olive oil; 380 g pack 2 British chicken breast fillets, each cut into 6 large chunks

Make plenty of this so you can have leftovers for lunch the next day. Honey & Co's chicken skewer (with chicken breast, rather than thighs) has a light-textured, lemony flavour, and is a doddle to make.

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Serves2 with some leftover rice
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
PlusPreparation time 15 minutes + marinating

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1 unwaxed lemon
1 small onion, peeled and halved
1 tsp ground cumin
½ tsp ground turmeric
½ tsp sea salt flakes
2 tbsp olive oil
380g pack 2 British chicken breast fillets, each cut into 6 large chunks

For the rice salad

1 tsp salt
3 tbsp olive oil
200g jasmine rice
1 unwaxed lime, zest and juice
3 salad onions, thinly sliced
½ x 25g pack flat leaf parsley, leaves roughly chopped
½ x 20g pack dill, leaves roughly chopped

To make the marinade for the skewers, blitz ½ the whole lemon and ½ the onion to a thick paste in a food processor, then add the spices, salt, a few twists of freshly ground black pepper and the olive oil. Mix well. Put the chicken into a wide dish and pour over the marinade. Cover and allow to marinate for at least 2 hours in the fridge, or overnight if possible.
Cut the remaining lemon and onion into quarters (not wedges), then skewer the chicken alternately with the lemon and onion pieces on 4 metal or soaked wooden skewers. Discard any excess marinade.
Preheat the oven to 220ºC, gas mark 7. Place the skewers on a tray and roast for 15 minutes, then cook for 5-10 minutes more on the other side, until the chicken is golden and cooked through with no pink meat and juices that run clear.
For the rice salad, boil 350ml water in a medium saucepan, with the salt and 1 tbsp oil. Add the rice, bring back to the boil, stir, then reduce the heat to low, cover and cook for 15 minutes. Remove from the heat, leave to rest for 15 minutes, then turn out into a large bowl and fluff with a fork to separate the grains.
Add the zest and juice of the lime and the remaining olive oil, then mix and cool. Add the salad onions and herbs, mix well, and serve with the chicken skewers.

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