Feel free to use chicken breast for this recipe but chicken thighs will have the most flavor. You can also add vegetables, such as red onion and bell pepper, to the skewers for extra nutrients and a nice pop of color!
YIELD: 4 servings
TIME: 1 hour
- 50 grams pine nuts
- 1 clove garlic
- 1 red chilli
- 50 grams Parmesan cheese, grated
- 200 grams sun-dried tomatoes, in oil
- 500 grams chicken thighs
- 2 tablespoons parsley, chopped
Over medium heat, put the pine nuts into a pan for 5 minutes, moving them around often so they don’t burn. Set aside.
Peel garlic clove and crush it to a paste with back of a knife. Remove the seeds from the chilli, and cut into small pieces. Drain sun-dried tomatoes over a jug and reserve oil. You need 175ml of oil, if you have less than this, top up with olive oil.
Put garlic, pine nuts, tomatoes, chilli, cheese and oil into a blender and blitz to a paste. Set aside in a large mixing bowl. Chop the chicken into bite-sized chunks and add to the bowl. Mix thoroughly, then leave in the fridge for at least 1 hour.
Preheat broiler to high and thread the chicken on to skewers and put them on a grill tray. Cook under the grill for 5 minutes and then turn over and broil again on the other side for another 5 minutes. Transfer the chicken skewers to a serving plate and garnish with the parsley.