Spiced Chicken Skewers with Apple and Pea Chutney

After an indulgent few weeks, I'm trying to get some goodness back into my body. However, I'm not about restricting myself and my focus is always about gaining nutrients (not losing flavour!). This dish actually provides all of your "5-a-day" in one but beyond that it's absolutely delicious.

The chicken is best marinated overnight so that it becomes meltingly tender but 20 minutes will do if you're in a rush. On the side, we have some lightly spiced veg and a refreshingly zingy chutney made from apples, peas, lime and chilli - mouth-tinglingly good!

Spiced Chicken Skewers with Apple and Pea Chutney

Serves 2

300g boneless, skinless chicken thighs, cut into 4cm cubes 

1 tsp coconut oil 

1 red onion, thinly sliced 

5cm piece fresh ginger, grated 

2 green cardamom pods, seeds removed and crushed 

100g spinach, finely chopped 

1 large tomato, roughly chopped

sea salt and freshly ground black pepper

For the marinade:

3 garlic cloves 

5cm piece fresh ginger 

1 green chilli

25g Greek yogurt 

1 tsp ground cumin

1 tsp garam masala

For the apple and pea chutney:

1 apple, cored and roughly chopped 

1 lime, grated zest and juice

1 red chilli

75g peas, fresh or defrosted if frozen 

For the marinade, blend the garlic, ginger and chilli in a blender or food processor until finely chopped. Transfer to a bowl, add the yogurt, ground spices, then season well with salt and pepper and mix. Add the chicken cubes and stir to coat them in the marinade. Leave for at least 20 minutes (ideally overnight). 

When you're ready to cook, heat the grill to medium. Push the marinated chicken pieces onto skewers and put them on a wire rack under the grill for 22-25 minutes until lightly charred, turning them carefully halfway through to ensure they cook evenly. 

While the chicken skewers are cooking, melt the coconut oil in a saucepan over a medium heat, add the onion, ginger and crushed cardamom and cook for 1-2 minutes until softening. Stir in the spinach and tomato, cover with a lid, then remove from the heat. 

For the apple and pea chutney, whizz the apple, lime zest and juice, red chilli and peas in a blender or food processor until roughly blended. Add a splash of water to loosen if needed. Serve the chicken skewers with the spinach and tomatoes, and chutney.