Hassle-free cookery at its best or a neat addition to the HMHB inspired week of BBQ... the imaginatively named 'chicken sticks' combines the flavour (and not the heat) of chili with the softness of a mildly spiced yoghurt mixture and tarragon - the perfect herb for chicken. The result is very good indeed and really easy to fling together. Serve it up with basmati rice, a salad and a nicely chilled chardonnay and you've got a perfect light weekday dinner for two in a jiffy!
- 500g chicken, cut into 2cm cubes
- 3 tbsp yoghurt
- 1 red chilli, deseeded and finely chopped
- 1 tbsp dried tarragon
- 1 tsp salt
- ½ tsp curry powder
Mix everything together in a bowl, adding the chicken last to marinade for at least an hour. Thread onto bamboo skewers before grilling: about 5-7 minutes then turning for another 5 -7 minutes until both sides have started to colour and brown off.