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Chicken Skewers With Red Pepper Pesto & Chickpea Salad

Chicken Skewers With Red Pepper Pesto & Chickpea Salad

Ingredients

Chicken skewers:
1.5L water
2 tbsp NOMU Sea Salt
4 tbsp sugar
500g deboned chicken thighs
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Smoked Sweet Paprika or NOMU chipotle flakes 
1 tsp NOMU Roast Rub or NOMU Mediterranean Blend
4 shallots (or 2 red onions), peeled, halved and chopped

Red pepper pesto:
1 red bell pepper, halved and deseeded
3 mild red jalapeno chillies, halved and deseeded
1 shallot
1 clove garlic
pinch of salt
¼ tsp NOMU Smoked Sweet Paprika
3 tbsp NOMU Extra Virgin Olive Oil

Chickpea salad:
1 red bell pepper
NOMU Extra Virgin Olive Oil
1 clove garlic, finely chopped
1 shallot, finely diced
2 tins chickpeas
½ cucumber, quartered and sliced
large handful parsley, roughly chopped
a squeeze of lemon
NOMU Sea Salt and Black Pepper, to taste

Directions

Chicken skewers:
In a glass bowl, combine the water, salt and sugar to create a brine. Add the chicken, cover with clingfilm, and refrigerate overnight.

When ready to cook the chicken, rinse the brine off well and pat the chicken dry with paper towel. Add the Olive Oil and spices and rub well to coat.

Place the chicken pieces on skewers, with shallot or red onion layers in between each piece. Place under a hot grill or on a barbeque and cook until deliciously caramelised and just cooked through. Serve with red pepper pesto and a simple side salad.

Red pepper pesto:
Place the red pepper halves and jalapeno onto a baking tray, and drizzle with some Olive Oil. Roast under a hot grill until charred and soft.

Remove the skins, and roughly chop. (For easy skin removal, place the charred pieces in a bowl and cover with clingfilm for 10 minutes to sweat before peeling.)

Using a pestle and mortar, bash together the shallot, garlic and salt. Add the paprika, followed by the roughly chopped peppers and chillies. Finally, add the Olive Oil and blend to a paste. Alternatively, simply blend in a food processor until smooth!

Chickpea salad:
Cut the red pepper into bite-sized pieces and place onto a baking tray. Drizzle with Olive Oil and roast under a hot grill until charred and soft.

In a pan, sauté the garlic and shallot until soft. Rinse and drain the chickpeas and place in a bowl. Add all the ingredients with another glug or 2 of Olive Oil and toss well to coat. Check the seasoning and serve.

Ingredients

Chicken skewers:
1.5L water
2 tbsp NOMU Sea Salt
4 tbsp sugar
500g deboned chicken thighs
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Smoked Sweet Paprika or NOMU chipotle flakes 
1 tsp NOMU Roast Rub or NOMU Mediterranean Blend
4 shallots (or 2 red onions), peeled, halved and chopped

Red pepper pesto:
1 red bell pepper, halved and deseeded
3 mild red jalapeno chillies, halved and deseeded
1 shallot
1 clove garlic
pinch of salt
¼ tsp NOMU Smoked Sweet Paprika
3 tbsp NOMU Extra Virgin Olive Oil

Chickpea salad:
1 red bell pepper
NOMU Extra Virgin Olive Oil
1 clove garlic, finely chopped
1 shallot, finely diced
2 tins chickpeas
½ cucumber, quartered and sliced
large handful parsley, roughly chopped
a squeeze of lemon
NOMU Sea Salt and Black Pepper, to taste

Directions

Chicken skewers:
In a glass bowl, combine the water, salt and sugar to create a brine. Add the chicken, cover with clingfilm, and refrigerate overnight.

When ready to cook the chicken, rinse the brine off well and pat the chicken dry with paper towel. Add the Olive Oil and spices and rub well to coat.

Place the chicken pieces on skewers, with shallot or red onion layers in between each piece. Place under a hot grill or on a barbeque and cook until deliciously caramelised and just cooked through. Serve with red pepper pesto and a simple side salad.

Red pepper pesto:
Place the red pepper halves and jalapeno onto a baking tray, and drizzle with some Olive Oil. Roast under a hot grill until charred and soft.

Remove the skins, and roughly chop. (For easy skin removal, place the charred pieces in a bowl and cover with clingfilm for 10 minutes to sweat before peeling.)

Using a pestle and mortar, bash together the shallot, garlic and salt. Add the paprika, followed by the roughly chopped peppers and chillies. Finally, add the Olive Oil and blend to a paste. Alternatively, simply blend in a food processor until smooth!

Chickpea salad:
Cut the red pepper into bite-sized pieces and place onto a baking tray. Drizzle with Olive Oil and roast under a hot grill until charred and soft.

In a pan, sauté the garlic and shallot until soft. Rinse and drain the chickpeas and place in a bowl. Add all the ingredients with another glug or 2 of Olive Oil and toss well to coat. Check the seasoning and serve.

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