This makes a pretty easy and tasty supper. It was named after English sailors in the mid 17th Century who consumed limes as a countermeasure to the dreaded scurvy. Once they'd run out of tonic water to have with their gin at 5 o'clock every day the limes were no use so they were forced to come up with an alternative use for them. Live chickens were kept onboard ship for their general comedy value but one day a certain certain Midshipman Kevin Babs accidentally killed one while carving a spoon. His knife slipped out of his hand and freakishly skewered 3 chickens who had been minding their business on the quarter deck. So the ship's cook, Halibut Birdseye knocked up the dish you see here - Limey Chicken KevBabs - which got shortened over the years to Limey Chicken Kebabs. True story.
Cut up some chicken breast into strips. Stick skewers through the poor things and marinade them with lime zest, juice, minced garlic, olive oil and chilli. Quantities are entirely at the cook's taste (and risk). But what the heck - go nuts.
Boil some basmati rice in water with a good quality chicken stock (don't buy those expensive Michael Jordon basketball shoes you've been perving over - get the cheap ones and buy good quality chicken stock). Chuck some frozen peas in for the last couple of minutes.
Start the chicken kebabs off on a barbecue, griddle pan or frying pan - circumstances will affect your choice of thermal cooking agent and the hardware apparatus you employ. Once the rice is cooked, drain and add to stir fried onion, garlic, capsicum, mushroom and courgette (or whatever's in the fridge). I always stick an anchovy or two in with the veg. Add the rice and stir fry it all together.
Scoop out dollops of avocado with a teaspoon and drizzel with lime juice.
Serve with the savoury rice and chicken kebabs.
Improvisation and innovation is permissible, just like Halibut Birdseye did all those years ago :)
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