Stir together frozen wild blueberries and jam sugar in a pot. Rinse and chop figs. Add figs and orange zest to the pot. Cook marmalade according to the direction on the package.
Tandoori Chicken Skewers
Chop chicken breast in bite-sized chunks. Stir together Tandoori Tikka and yogurt and mix in chicken chunks. Cover and let marinate for at least 1 hour.
Heat vegetable oil in a coated pan. Drain marinade from chicken and cook in hot oil for 5-6 minutes. Salt chicken and slide onto wooden skewers.
Wild Lentil Blueberry Sauce
Put lentils into a small pot and add water. Cover pot and boil for 3-4 minutes until lentils are soft; add Wild Blueberry Fig Marmalade and stir. Season with salt and pepper. Rinse coriander, pick the leaves from stem, mince and stir into sauce. Arrange chicken skewers on plate with Lentil Wild Blueberry sauce.
Recipe Notes
Calories 123, Fat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 14 g, Protein 14 g, Fibre 1 g