Hello Summer

Saffron and honey glazed chicken skewers

Name: Saffron and honey glazed chicken skewers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoons Rowse Greek Honey; 1 lemon, grated rind and juice; Large pinch saffron threads soaked in 1 tablespoon boiling water; ¼ teaspoon ground cinnamon; 2.5cm /1 inch piece root ginger, peeled, finely chopped; 1 clove garlic, finely chopped; Salt and pepper; 650g/1lb 6oz pack skinless, boneless chicken breasts, cubed; 2 tablespoons olive oil; 200g/7oz couscous; 50g/2oz sultanas; 400ml/14fl oz boiling water; Large pinch of saffron threads; 2 tablespoons olive oil; Salt and pepper; Small bunch flat leafed parsley, roughly chopped to garnish, optional

20 mins to prep
40 mins to cook
Serves 4

This recipe uses:Greek HoneyWhere to buy

About

Find our irresistibly delicious recipe for honey glazed chicken skewers, a great option for changing up your typical afternoon barbecue.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
Mix the first seven ingredients together in a shallow bowl, add the chicken toss in the honey mixture then cover with clingfilm and marinade in the fridge for 30 minutes or longer if time allows.
2
Lift the chicken out of the marinade and thread on to eight metal or wooden skewers. Brush with the oil and cook on a medium heat barbecue or under a preheated grill for 12-15 minutes, depending on the size of the chicken pieces, turning several times until the chicken is browned and cooked through.
3
Meanwhile add the couscous and sultanas to a heatproof bowl. Mix the boiling water with the saffron, oil, salt and pepper until the water is just beginning to turn yellow. Pour over the couscous then cover the bowl with a plate and leave to soak for five minutes.
4
Fluff up the couscous with a fork then spoon on to plates, add two skewers per portion and sprinkle with the chopped parsley. Serve with fresh green salad.
5
Tips: If using wooden skewers, make sure to soak in cold water when you leave the chicken to marinade otherwise they will burn when under the grill. If you forget, then shield the ends of the skewers that aren’t covered with chicken, with foil.