1 small onion, halved
1 green chilli, deseeded
30g fresh coriander, leaves and stalks
1 tbsp ground coriander
75g ready-to-eat dried apricots
2 1/2 tbsp thai fish sauce
3 tbsp lime juice
4 large, free range skinless chicken breasts, cut into pieces
1 garlic clove, finely grated
green salad to serve
Whizz the onion, chilli, fresh and ground coriander, apricots, fish sauce and lime juice in a food processor to make a marinade.
Put the chiken in a bowl and stir in 3/4 of the marinade. Cover and chill at least 1 hour.
Preheat the grill to medium-high heat. Thread the chicken onto skewers and grill for 10 minutes, turning halfway.
Meanwhile, stir the remaining marinade into the yoghurt with the garlic. Serve 2 skewers eachw ith the garlic yoghurt and a green salad.
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