Tandoori Chicken Skewers with Wild Blueberry Fig Sauce

Directions

Wild Blueberry Fig Marmalade: 

1. Stir together frozen wild blueberries and jam sugar in a pot.  Rinse and chop figs.  Add figs and orange zest to the pot.  Cook marmalade according to the direction on the package.

Tandoori Chicken Skewers: 

1. Chop chicken breast in bite-sized chunks.  Stir together Tandoori Tikka and yogurt and mix in chicken chunks. 

2. Cover and let marinate for at least 1 hour.

3.  Heat vegetable oil in a coated pan.  Drain marinade from chicken and cook in hot oil for 5-6 minutes.  Salt chicken and slide onto wooden skewers.  

 Wild Lentil Blueberry Sauce: 

1. Put lentils into a small pot and add water.  Cover pot and boil for 3-4 minutes until lentils are soft; add Wild Blueberry Fig Marmalade and stir.  Season with salt and pepper. 

2. Rinse coriander, pick the leaves from stem, mince and stir into sauce.  Arrange chicken skewers on plate with Lentil Wild Blueberry sauce.

Approximate nutritional analysis per serving:
Calories:  123
Fat:  1 g
Cholesterol:  30 mg
Sodium:  130 mg
Carbohydrate:  14 g
Protein:  14 g
Fiber:  1 g

Recipe courtesy of the Wild Blueberry Association