Tomato and Cajun Chicken Skewers with Green Rice

clock 15 minutes + 30 minutes bowl Serves 4


  • 500g chicken thigh fillets, cut into 2cm cubes
  • 2 Tbsp olive oil
  • 1 Tbsp Cajun seasoning
  • 250g cherry tomatoes
  • 12 bamboo skewers, soaked in water
  • 1 ½ cups chicken stock
  • ¾ cup long-grain white rice
  • ½ cup frozen peas, thawed
  • 50g baby spinach leaves
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  • 1. In a large bowl combine chicken, oil and Cajun seasoning. Mix well to coat. Thread chicken and tomatoes, alternating each, onto 12 skewers. Set aside.

  • 2. In a medium saucepan, combine stock and rice. Cover and bring to the boil on high, then reduce heat to low. Cook, covered for 10-12 minutes, or until rice is just tender and stock absorbed. Remove from heat. Stir peas and spinach through. Cover again, and set aside for 5 minutes.

  • 3. Preheat a grill pan or barbecue to a medium heat. Cook skewers for 10-15 minutes, turning, until cooked through and brown. Serve skewers on a bed of the rice.

  • Tip: Soaking skewers in water helps prevent burning during cooking.

  • For a variation, replace Cajun seasoning with a mixture of ½ cup Greek yoghurt and 2 tablespoons of tandoori paste.

  • *Check that your Cajun seasoning and chicken stock are gluten free.

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