Honey-Lime Chicken Skewers With Charred Veg Rice & Smoky Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, soak your skewers in water (this prevents them from burning whilst cooking)

Peel and cut your red onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Cut your lime[s] in half

Combine your honey with the juice of half the lime[s] in a bowl

Add your ground coriander, half your ground smoked paprika (you'll use the rest later!) and a generous pinch of salt and pepper – this is your zesty marinade

Chop your chicken thighs into small bite-sized pieces

Add the chopped chicken thighs, chopped pepper and onion wedges to the zesty marinade and give everything a good mix up

Thread the marinated chicken onto the soaked skewers

Add the marinated pepper and onion wedges to tin foil-lined tray (or two!) and place in the oven for 12-14 min or until slightly charred – this is your charred veg

Meanwhile, add your mayo to a bowl with the remaining lime juice and the remaining ground smoked paprika

Season with a pinch of salt and pepper and give everything a good mix up – this is your smoky mayo

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated chicken skewers and cook for 6-7 min on each side or until slightly charred and cooked though (no pink meat!) – these are your honey-lime chicken skewers

Once the chicken is cooked through, stir your vegetable stock mix and charred veg through the cooked rice – this is your charred veg rice