An alternative flavoursome centrepiece for your next celebration. Create a showstopper menu this festive season using beautifully tender Rangitikei chicken.
Chicken
600 grams Rangitikei 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.
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
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
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.