5ml coriander seeds
10ml cumin seeds
10ml garam masala
thumb finger length piece of peeled ginger
6 garlic cloves
60ml vegetable oil
3 red chillies deseeded
30ml tomato paste
small bunch fresh coriander, preferably with the root
juice of 1/2 Lemon
10ml brown sugar
Roast the coriander and cumin seeds in a dry frying pan over medium-high heat – place in a grinder or blend until fine. Add the remaining ingredients and blend to form a smooth paste.
4 chicken breasts
2 cloves of garlic finely crushed
80ml plain yoghurt
salt and pepper
4 wooden skewers
15ml tikka paste per skewer – or your preference
Cube the chicken into equal size pieces.
Marinate over night with the garlic and yoghurt.
The following day – season with a pinch of salt and pepper.
Place the chicken cubes on four skewers (if wooden, soak this in water for an hour before to ensure they do not splinter).
Grill over a very hot skillet until you have marks on the either side to add a smokey flavour.
Remove from the heat and using a brush, marinate with the homemade tikka paste.
(The amount of tikka paste is dependent on the heat you prefer. All chillies differ so be cautious.)
Marinate for a minimum of four hours.
Pre heat the oven 180 degrees Celsius and roast chicken for 25 minutes.
Ovens may vary so if a Thermo fan oven this could be ready in 15 minutes so check accordingly.
Cous Cous Salad
Cook the 200g cous cous as per the instructions on the box.
1 red onion, finely sliced
1/2 cucumber finally sliced
8 cherry tomatoes halved
200g chickpeas braised in 15 ml of oil with a sprinkle of cumin, 1/2 teaspoon of garlic and salt
coriander micro greens – snipped and slightly chopped
broccoli micro greens – snipped and slightly chopped
dill micro greens – snipped and slightly chopped
handful of fresh mint finely sliced
8 kalamata olives
8 cubes of Danish feta
Toss all the ingredients together with cold cooked cous cous, chopped microgreens and top with feta last in order not to squash this or allow it to crumble.
Microgreens – use a mixed punnet or consider using ¼ of each punnet of the following:
Plus 1 lemon
On a plate
Spoon the cous cous mixture served ambient at room temperature onto the middle to create height.
Present the chicken tikka skewer hot out the oven at an angle with the best presentation side up.
Freshly squeeze a lemon wedge on each skewer and garnish the cous cous with a combination of microgreens.
Adam’s choice of microgreens for this dish to add flavour, nutrition and colour is amaranth, pea, broccoli and fennel but you may mix this with other variations such as sunflower, rocket, coriander and radish too.