2 large boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup 2% plain yogurt
1 tbsp ground turmeric
1/2 tsp chilli powder
1/4 cup lemon juice
4 metal skewers, at least 8 inches long
2 tbsp butter
1 onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp cumin seeds
1/4 tsp each salt and pepper
2/3 cup converted brown rice
2 cups chicken broth, warm
6 Sunsweet® Pitted Prunes, roughly chopped
3 tbsp shelled pistachio nuts, roughly chopped
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
Chicken Skewers: Mix together the yogurt, turmeric, chili powder and lemon juice. Thread chicken pieces onto skewers, then place in shallow dish and cover with yogurt mixture. Let stand for 30 minute or refrigerate for 2 hours.
Rice Pilaf: Melt butter in a large saucepan set over low heat. Sauté onion for 5 minutes, or until softened. Add coriander, ground cumin, cumin seeds, salt and pepper.
Add rice. Stir in broth; bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes. Remove lid and fluff with a fork. Add prunes, pistachios, cilantro and parsley.
Meanwhile, preheat grill to high. Remove skewers from marinade, discard any excess marinade. Cook for 6 to 8 minutes, turning often so chicken is grill marked and juices run clear.
Spoon rice into a large, wide serving bowl and place the chicken skewers on top.