Ingredients
1 tbsp olive oil
1 tsp dried chilli flakes
2 tsp red wine vinegar
½ Savoy cabbage, shredded
55ml/2fl oz hot chicken stock
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
For the kebabs
1 tbsp olive oil
½ tbsp dried chilli flakes
1 tbsp tomato purée
1 tbsp tomato ketchup
½ tsp Tabasco sauce
1 tbsp balsamic vinegar
1 lime, juice only
150g/5½oz chicken breast cut into cubes
Method
1. To make the stir fry, heat the oil in a wok and add the chilli flakes and vinegar.
2. Add the cabbage and stir-fry for two minutes.
3. Add the chicken stock and continue to stir-fry for 3-4 minutes, until the cabbage is soft.
4. Add the chopped parsley and season, to taste, with salt and freshly ground black pepper.
5. To make the kebabs, place the olive oil, chilli, tomato purée, ketchup, Tabasco sauce, balsamic vinegar and lime juice in a large bowl and whisk together.
6. Add the cubed chicken breast and toss together, seasoning well with salt and freshly ground black pepper. Leave to marinate for five minutes.
7. Thread the chicken pieces onto three wooden skewers that have been soaked in water for five minutes to prevent burning.
8. Heat a griddle pan until smoking. Add the chicken kebabs and chargrill for 3-4 minutes on each side, until browned and cooked through.
9. To serve, place the spicy cabbage stir-fry onto a warm plate and place the chicken kebabs on top.
