This recipe is part of the Berry Delicious menu.
Ingredients for Wild Blueberry Fig Marmalade (makes 4 jars containing 300 ml each):
2 packages (300 g each) wild blueberries, frozen
500 g jam sugar
3 fresh figs (approx. 400 g)
1 organic orange’s zest
Ingredients for Tandoori Chicken Skewers:
600 g chicken breast
1 pack Tandoori Tikka (Indian marinade)
50 g low-fat yogurt
1 tablespoon vegetable oil
Salt to taste
Wood skewers
Ingredients for Lentil Wild Blueberry Sauce:
25 g red lentils
100 ml water
4 tablespoons blueberry fig marmalade
1 pinch of salt
1 pinch of pepper
1-2 stems of coriander
Directions:
1. Wild Blueberry Fig Marmalade: Stir together frozen wild blueberries and jam sugar in a pot. Rinse and chop figs. Add figs and orange zest to the pot. Cook marmalade according to the direction on the package.
2. Tandoori Chicken Skewers: Chop chicken breast in bite-sized chunks. Stir together Tandoori Tikka and yogurt and mix in chicken chunks. Cover and let marinate for at least 1 hour.
3. Heat vegetable oil in a coated pan. Drain marinade from chicken and cook in hot oil for 5-6 minutes. Salt chicken and slide onto wooden skewers.
4. Wild Lentil Blueberry Sauce: Put lentils into a small pot and add water. Cover pot and boil for 3-4 minutes until lentils are soft; add Wild Blueberry Fig Marmalade and stir. Season with salt and pepper. Rinse coriander, pick the leaves from stem, mince and stir into sauce. Arrange chicken skewers on plate with Lentil Wild Blueberry sauce.
Serves 4
Recipes and photos courtesy of the Wild Blueberry Association of North America.