Tandoori Chicken Skewers with Blueberry-Fig Sauce

Ingredients

• 1-1/2 pounds boneless, skinless chicken breast
• 1 package Tandoori Tikka or Tandoori Chicken marinade
• 1/2 cup low-fat, plain yogurt
• 2/3 cup fresh or frozen Wild Blueberries
• 1/2 cup Wild Blueberry jam
• 1/2 cup chopped fresh figs (or substitute pears)
• 1/2 teaspoon orange zest
• 2/3 cup cooked red lentils
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon powdered coriander
• 1 tablespoon oil or cooking spray
• Skewers

Directions

1. Chop chicken into bite-sized chunks.
2. Stir together Tandoori Tikka and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour.
3. Sauce: Stir together Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly. Add lentils and season with salt, pepper and coriander.
4. Pre-heat oven to 425F. Remove chicken from marinade and drain in a colander. Place chicken pieces in an oiled 11 x 13-inch glass baking dish, without allowing them to touch.
5. Roast 8 to 10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. Traditionally accompanied by rice as an entrée.

Recipe Yield: Serves 4 as entree or 12 as an appetizer