Neven Maguire's Chicken Tikka Kebabs with Braised Chickpea Rice

Ingredients

• 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
• 1 Jar Simply Better Aromatic Tikka Masala Cooking Sauce
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better Baby Leeks, trimmed & thinly sliced
• 1 Simply Better Fresh Irish Green Chilli, seeded & finely chopped
• 1 Carton Simply Better Organic Chickpeas, drained & rinsed
• 250g Simply Better Organic Basmati Rice, well rinsed
• 140g Carton Simply Better Live Yoghurt
• 1 Tsp. Simply Better Handmade Mint Sauce
• 1 Jar Simply Better Spiced Apricot Chutney
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Thread the chicken on to 8 x 15cm bamboo skewers that have been soaked in water to prevent them from burning. Put the skewers into a dish and mix with the 4 Tbsp. of the Tikka sauce, vinegar and half of the oil. Season generously, then set aside to marinade for at least 15 minutes or overnight is perfect covered with clingfilm.
2. Preheat the oven to 180°C (350°F/Gas Mark 4). Place the rest of the Tikka sauce in a square ovenproof dish, then rinse out the jar with 200ml of water and add that as well. Mix in the rice with the leeks, chilli and chickpeas, then season generously.
3. Arrange the skewers on top of the rice mixture Cover tightly with tin foil and bake for 1 hour without disturbing until the rice has absorbed all of the liquid.
4. Preheat the grill to high. Remove the dish from the oven and take off the tin foil. Drizzle the rest of the oil on the chicken and cook under the grill until the chicken skewers are cooked through and lightly golden. Mix the yoghurt with the mint sauce and season generously.
5. Fluff up the rice and then spoon some of the chutney over each chicken skewer. Drizzle the mint yoghurt all over the dish. Serve straight to the table with a dish of the remaining apricot chutney.