Ingredients
Ingredients
2 skinless, boneless chicken breasts, cut into bite-sized cubes
50ml low-fat natural yogurt
juice and zest ½ lemon
1 garlic clove, crushed
1 tbsp finely chopped tarragon
300g new potatoes
1 tbsp rapeseed oil
½ tbsp finely chopped parsley
½ tbsp finely chopped mint
½ tbsp snipped chives
100ml low-fat crème fraîche
1 tsp wholegrain mustard
juice 1 lemon
100g fennel, trimmed and roughly grated
100g small white cabbages, cored and finely shredded
1 carrot, roughly grated
1 sharp Green apple, such as Granny Smith, grated
Direction
If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside. Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl. While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well. Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside. Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see ‘goes well with’).
