Mexican chicken skewers with egg pancakes – Food & Home Magazine

Ingredients

• <h3>CHICKEN SKEWERS</h3>
• 700g skinless, deboned chicken thighs
• 15ml (1 tbsp) cumin seeds
• 15ml (1 tbsp) smoked Spanish paprika
• 15ml (1 tbsp) dried oregano
• 2,5ml (½ tsp) chilli flakes
• olive oil, to drizzle
• salt and freshly ground black pepper, to taste
• <h3>QUICK MEXICAN BEANS</h3>
• olive oil, to fry
• 2 garlic cloves, peeled and minced
• 10ml (2 tsp) cumin seeds
• 5ml (1 tsp) ground coriander
• pinch chilli flakes
• 1 x 400g tin red kidney beans, drained and rinsed
• 200g store-bought Mexican salsa
• handful fresh coriander leaves,
• roughly chopped
• squeeze lime juice
• <h3>EGG PANCAKES</h3>
• 2 eggs
• large pinch salt
• 30ml (2 tbsp) milk
• coriander leaves, to serve
• lime wedges, to squeeze