This healthy, flavourful recipe is a doddle to make – try it with our simple couscous salad or herby tabbouleh.
For the marinade
- 280ml/10fl oz natural yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp fenugreek seeds
- 1 tsp ground ginger
- 1 tsp onion powder
- ½ tsp ground cloves
- ¼ tsp chilli powder
For the tomato jam
- 4 punnets cherry tomatoes, cut in half
- 220ml/8fl oz white wine vinegar
- 4 tbsp caster sugar
- ½ tsp dried chilli flakes
For the marinade, mix all the ingredients together.
Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).
Remove from the fridge and thread the chicken strips onto wooden skewers.
Heat a large griddle pan until hot, then add the chicken skewers.
Cook for three minutes on each side until browned and cooked through.
For the jam, place all the ingredients into a saucepan and bring to the boil.
Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers.