Spiced Chicken Skewer, Flatbread, Apple and Ginger Raita, Westlands Sakura Cress Salad

Westlands .

Westlands

Standard Supplier 4th April 2017
Westlands .

Westlands

Standard Supplier

Spiced Chicken Skewer, Flatbread, Apple and Ginger Raita, Westlands Sakura Cress Salad

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Spiced Chicken Skewer, Flatbread, Apple and Ginger Raita, Westlands Sakura Cress Salad recipe a try? Serves four. Westlands Growing Sakura Mixed Box typically contains Garlic Chives, Red Pak Choi, Coriander, Purple Shiso, Borage and Purple RadishWestlands Growing Cresses are British grown in the Vale of Evesham to LEAF Marque and Red Tractor Assurance standards

Ingredients

  • For the chicken:
  • 100g natural yoghurt
  • 1tsp cumin
  • ½tsp ground ginger
  • pinch of saffron stamens
  • 10g tomato puree
  • 4 skinless chicken breasts, cut into 2½-3cm dice
  • freshly ground black pepper
  • For the raita:
  • 80g plain yoghurt
  • 1 sharp apple, peeled and coarsely grated
  • 1cm piece fresh root ginger, peeled and finely grated
  • fresh black pepper
  • To serve:
  • 4 flatbreads
  • 40g Westlands Growing Sakura mix

Method

For the chicken:
Mix the yoghurt with the spices and tomato puree and stir in the chicken, coating thoroughly. Leave to marinate in the fridge overnight. Divide the chicken between four skewers and grill under a hot grill, turning frequently, until just cooked through.
For the raita:
Mix all the ingredients together and season with the pepper.
To serve:
Place the chicken skewers on the flat breads and add a generous spoonful of the raita. Toss the Westlands Sakura cress together and mound to the side of the raita.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.