Tilly Ramsay’s chicken skewers
- 50g pine nuts
- 1 clove garlic
- 1 red chilli (optional)
- 50g Parmesan
- 200g sun-blushed tomatoes in oil (you may also need some extra olive oil)
- 500g boned chicken, preferably thighs
- 2tbsp flat-leaf parsley leaves
- Skewers (if wooden, soak for 20 mins in water before using so they won't burn)
First, toast the pine nuts. Put a frying pan over a medium heat and put the pine nuts into the pan for 5 mins, moving them around often so they don’t burn. Tip onto a plate.
Peel the garlic clove and crush it to a paste in a garlic crusher. Remove the seeds from the chilli, if using,
and cut into small pieces.
Grate the Parmesan using the fine side of the grater, and being careful not to grate your fingers!
Drain the tomatoes over a measuring jug to catch all the oil. You need 175ml of oil, so if you have less than this, top up with olive oil.
Put the garlic, pine nuts, tomatoes, chilli (if you are adding it), Parmesan and oil into your blender and, with the lid on, blitz to a loose paste. Put the paste into a large mixing bowl.
Chop the chicken into chunks. Add to the bowl and mix thoroughly, then leave in the fridge for at least 1 hr. Always wash your hands after you have been touching raw meat.
Once the chicken has had a chance to marinate, preheat the grill to high. Thread the chicken on to the skewers and put them on a grill tray.
Cook under the grill for 5 mins and then turn over and grill again on the other side for the same amount of time. Make sure the chicken is cooked all the way through – cut into it and have a look. If it is cooked, there should be no pink in the middle.
While the chicken is cooking, chop the parsley with scissors.
Transfer the chicken skewers to a serving plate and garnish with the parsley. Nailed it.