Main Course: Citrus fiesta

Broaden your horizons beyond duck à l'orange with these enticing dishes

CHILLI CHICKEN KEBABS WITH LIME

• Rind and juice of 2 limes
• 15ml (1 tbsp) soy sauce
• 1 green chilli, halved, deseeded and finely chopped
• 1cm piece ginger, grated
• 1 garlic clove, crushed
• 15ml (1 tbsp) sticky brown sugar
• 50ml olive oil plus extra
• 125ml (½ cup) fresh coriander leaves, chopped
• 60ml (4 tbsp) fresh mint leaves, chopped
• 500g chicken breast fillets, cut into 2cm pieces

Combine the lime rind, juice, soy sauce chilli, ginger, garlic, sugar, oil and herbs in a processor and blend until smooth.

Pour the paste over the chicken and stir to coat.

Cover with clingfilm and refrigerate for half an hour.

Skewer the chicken pieces on kebab sticks and brush with the remaining marinade.

Heat a griddle pan and brush lightly with olive oil, then cook the kebabs for about 5 minutes on each side, until the chicken is cooked through. Serve with basmati rice and lime wedges. Serves 4