Chicken thigh skewers with rice and naan bread

Preheat the oven to 200°C and, if using skewers, soak them in lukewarm water to prevent burning.

Cut the chicken thigh into 3cm cubes, mix with the garlic, World Spice Blend - Tandoori Masala and 40g Greek yoghurt and place in the fridge for 10 minutes.

Meanwhile, peel and quarter the red onion. Cut the bell pepper into 2 cm cubes. Thread the red onion, bell pepper, and marinated chicken thigh onto the skewers alternately.

Bring a pan of water to a boil and cook the basmati rice according to the package directions. Then drain.

Heat a pan with olive oil and cook the chicken thigh skewers for 8 minutes, until golden brown and cooked through. Turn them regularly while cooking.

Bake the naan bread according to the instructions on the packaging in the preheated oven.

Finely chop half the coriander and mix with the remaining Greek yoghurt.

Serve the chicken thigh skewers with the rice and sprinkle with the remaining cilantro. Serve the naan bread and Greek yogurt alongside the dish so it can be shared.