Name: Preserved lemon chicken skewers with summer tomato salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 6 skinless and boneless chicken thighs, trimmed of excess fat; 1 preserved lemon pith finely chopped; ½ small bunch lemon thyme leaves picked, plus extra to serve; 2 large garlic cloves finely grated; 2 tbsp rapeseed oil; 2 tbsp rapeseed oil; 1 lemon juiced; ½ small bunch parsley finely chopped; 1 small garlic clove finely grated; 500g mixed tomatoes sliced; 70g pitted black olives; 1 tbsp pine nuts toasted

Preserved lemon chicken skewers with summer tomato salad

6 skinless and boneless chicken
thighs, trimmed of excess fat
1 preserved lemon
pith finely chopped
½ small bunch lemon thyme
leaves picked, plus extra to serve
2 large garlic cloves
finely grated
2 tbsp rapeseed oil

For the salad

2 tbsp rapeseed oil
1 lemon
juiced
½ small bunch parsley
finely chopped
1 small garlic clove
finely grated
500g mixed tomatoes
sliced
70g pitted black olives
1 tbsp pine nuts
toasted

Method

step 1
Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.
step 2
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
step 3
Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.
step 4
Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.