Fragrant Chicken Kebabs with Safffron, Cardamom & Rosewater Rice - Ainsley Harriott

Ingredients

• 4 large chicken breasts (or 6-8 large thighs), skinless, boneless, cut into 3cm cubes
• 1 onion, chopped into chunks
• 225g basmati rice, well rinsed
• 2 cardamom pods, bashed
• 1 tbsp butter
• pinch of saffron threads, soaked in 1 tbsp hot water
• 1 tsp salt
• ½ - 1 tsp rose water (depending on strength of brand)
• 2-4 large vine tomatoes, halved
• 2 tbsp toasted flaked almonds or pistachios, to serve
• 1 tbsp chopped coriander
• edible dried rose petals, to serve (optional)
• lemon wedges, to serve
• For the Marinade
• 5 cardamom pods, pods removed, and seeds crushed
• 1 clove of garlic, minced
• 1 tsp ground turmeric
• pinch of saffron threads, ground in a pestle and mortar, soaked in 1 tbsp of hot water
• 2 tbsp extra virgin olive oil
• 120g Greek yoghurt
• juice and zest of 1 lemon
• sea salt and freshly ground black pepper