Spiced Chicken Skewers with Spiced Rice

Whisk together the yogurt, lemon juice, olive oil, garlic, ginger, tomato paste, red pepper paste, salt, ground black pepper, garlic powder, onion powder, paprika, Cajun seasoning, garam masala, ground coriander, turmeric, and red food coloring until the marinade is smooth and evenly combined.

Add the chicken breasts to the marinade and toss well until every piece is evenly coated.

Refrigerate the marinated chicken breasts in a covered container for 60 minutes to allow the pieces to absorb the flavors.

Sauté the onion in the vegetable oil and ghee over medium heat, stirring until softened and wilted without browning.

Add the garlic and ginger to the onion and stir over medium heat until fragrant but not browned.

Add the ground coriander, curry powder, mixed spices, ground black pepper, turmeric, chicken bouillon powder, and salt. Stir over medium heat until the spices are fragrant.

Add the previously rinsed, soaked, and drained long-grain rice to the onion and spice mixture. Stir over medium heat until the grains are evenly coated with the spices.

Pour the boiling water over the rice and stir gently over high heat until the liquid comes to a full boil.

Cook the long-grain rice and water in a covered pot over low heat for 25 minutes, until the grains are tender and have absorbed the liquid.

Thread the marinated chicken breast pieces onto the wooden skewers in a zigzag pattern, spacing them evenly to make uniformly sized skewers.

Heat the olive oil with the olives in a skillet over high heat until the oil is very hot.

. Allow 2 minutes.

Cook the chicken breast skewers in the olive oil over medium-low heat for 15 minutes, turning occasionally, until cooked through.

Serve the chicken breast skewers hot alongside the spiced long-grain rice.