Chicken, Asparagus and Artichoke Skewers with Basil Dressing
Photography Aaron McLean.
BROUGHT TO YOU BY Rangitikei Chicken
These tender, tasty skewers are perfect for sharing with friends over summer barbecues.
INGREDIENTS
Chicken
600 grams Rangitikei corn fed, free range boneless chicken thighs, cut into 3cm pieces
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon dried tarragon
1 teaspoon smoked paprika
1 teaspoon ground cumin
To assemble
8 medium asparagus spears cut into 4cm lengths
1 x 340 gram jar marinated artichoke quarters, drained
2 firm lemons sliced into half moons
12 large bay leaves, halved
sea salt and ground pepper
Basil dressing, recipe below
8 x 20cm long bamboo skewers soaked in cold water for 30 minutes
Basil Dressing
3 tablespoons extra virgin olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon wholegrain mustard
pinch chilli flakes
2 tablespoons chopped basil
sea salt and ground pepper
METHOD
Place the chicken in a bowl and toss well with all the remaining ingredients. Cover and chill for up to 24 hours.
To assemble: Thread the components onto the skewers, alternating the vegetables, chicken, lemon and bay leaves. Season with salt and pepper.
Preheat a large sauté pan or barbecue flat-plate and cook the skewers until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and spoon over the basil dressing. Makes 8 skewers
Basil Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl and season with salt and pepper. Stir in the chilli and basil.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chicken with Artichoke, Vermouth and Oregano Sauce]()
RecipeChicken with Artichoke, Vermouth and Oregano Sauce
Article by Claire Aldous![Citrus and Honey Grilled Chicken Skewers with Couscous]()
RecipeCitrus and Honey Grilled Chicken Skewers with Couscous
Article by Claire Aldous![Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream]()
RecipeRoasted Chicken Breast with Asparagus and Anchovy Walnut Cream
Article by Claire Aldous![Chicken, Sage and Vermouth Skewers]()
RecipeChicken, Sage and Vermouth Skewers
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.