Recipe by aunty carol
This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.
Top Review by IngridH
I really liked these! I had to sub milk plus vinegar for the buttermilk, and chili sauce for the chile, but otherwise I made as written. The turmeric gives a beautiful yellow color to the chicken, and the bay leaves a very fragrant, distinct flavor. I almost left the bay out, as my plant is nearly dead, but I was able to scavenge a few good leaves, and boy, am I glad I did! This would not be the same without it. The leaves charred to ash on the ends of the skewers, but imparted such a lovely flavor and fragrance! If nothing else, I'll use this marinade again, as the chicken was very tender and well flavored. Too wet and windy to grill today, so I broiled on the second level of the oven for 6 minutes on each side. Thanks for posting a great recipe!
- 2 skinless chicken breasts (6oz, 175g)
- 6 fresh bay leaves
- 1⁄2 medium red onion, peeled, halved and separated into 8 layers
- 1⁄2 large yellow pepper, deseeded and cut into 8
- 1 teaspoon peanut oil or 1 teaspoon other flavourless oil
- fresh ground black pepper
- 1 garlic clove
- 1 teaspoon peeled grated fresh ginger
- 1 medium green chili, deeseded
- 1 tablespoon fresh coriander leaves (cilantro)
- 1 teaspoon ground turmeric
- 6 fluid ounces buttermilk
- salt & fresh ground pepper
- wooden skewer
Directions See How It's Made
- To make the marinade.
- Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
- Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
- 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
- Preheat the grill to its highest setting for 10 minutes.
- Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.