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Chicken Skewers Chickepea and Kale Recipe

Grilled Chicken Skewers with Chickpea & Kale

By Pierre Khodja

4 serves

4 serves

15 mins

15 mins

35 mins

35 mins

The Bare Bird Chicken Breast Fillet
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Ingredients

Method

4 skinless Bare Bird chicken breasts

1 tbsp harissa

3 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Mint leaves to serve

1 lemon to serve

3 tbsp olive oil

1 brown onion chopped

1 garlic glove, finely chopped

1 tsp harissa

½ tsp paprika

¼ tsp ground ginger

½ tsp ground turmeric

1 tsp ground cumin

1 tsp ground cinnamon

400g (14 oz) tin chopped tomatoes

1 tsp caster sugar

1 bunch of kale, chopped

2 x 420g tins chickpeas

3 tbsp chopped flat-leaf parsley

2 tbsp chopped coriander leaves

 

  1. Cut the chicken pieces into 1cm wide strips.
  2. Combine the harissa and olive oil in a bowl.
  3. Add strips of chicken and toss well.
  4. Leave to marinate for several hours or preferably overnight.

Chickpea Stew

  1. Put olive oil and onion in a large saucepan and cook over medium heat for 7-8 mins until softened. Stir in garlic, harissa and spices and cook gently for 2 mins.
  2. Add tomatoes and sugar and season to taste. Cover and simmer for twenty mins.
  3. Drain chickpeas and stir into the tomato mixture. Cover and simmer for 20-25 mins, adding a little water if necessary.
  4. Bring a large pan of water to the boil and add the kale. Simmer for 5-6 mins, drain and stir into the chickpea mixture.
  5. Preheat a barbeque or gas or electric grill. Thread chicken onto each skewer andseason with salt and pepper. Barbeque or grill for 2-3 mins on each side or until browned on all sides. Serve on a bed of mint leaves with lemon wedges.
  6. Remove the chickpea stew from the heat, stir through the parsley and coriander and season to taste.
  7. Transfer chickpea stew into a serving bowl.

Method

  1. Cut the chicken pieces into 1cm wide strips.
  2. Combine the harissa and olive oil in a bowl.
  3. Add strips of chicken and toss well.
  4. Leave to marinate for several hours or preferably overnight.

Chickpea Stew

  1. Put olive oil and onion in a large saucepan and cook over medium heat for 7-8 mins until softened. Stir in garlic, harissa and spices and cook gently for 2 mins.
  2. Add tomatoes and sugar and season to taste. Cover and simmer for twenty mins.
  3. Drain chickpeas and stir into the tomato mixture. Cover and simmer for 20-25 mins, adding a little water if necessary.
  4. Bring a large pan of water to the boil and add the kale. Simmer for 5-6 mins, drain and stir into the chickpea mixture.
  5. Preheat a barbeque or gas or electric grill. Thread chicken onto each skewer andseason with salt and pepper. Barbeque or grill for 2-3 mins on each side or until browned on all sides. Serve on a bed of mint leaves with lemon wedges.
  6. Remove the chickpea stew from the heat, stir through the parsley and coriander and season to taste.
  7. Transfer chickpea stew into a serving bowl.

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