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Tandoori Chicken Skewers with Blueberry-Fig Sauce

Tandoori Chicken Skewers with Blueberry-Fig Sauce recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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.

Nutritional Information Per Serving:

Calories: 123
Fat: 1 grams
Sodium: 130 miligrams
Cholesterol: 30 miligrams
Protein: 14 grams
Carbohydrates: 14 grams