Tarragon chicken skewers ?
There’s something about tarragon and chicken that just makes you go “mmmmmmm” – but I didn’t fancy a heavy, creamy dish so thought I’d flavour match that in skewer form.
Super quick, easy and very tasty, these *just* nudged the vote over on stories, so here’s a write-up of my recipe; mini how-to also saved in highlights!
INGREDIENTS (6 mini skewers)
320g chopped chicken (I used mini fillets)
1 tbsp fresh tarragon (roughly chopped)
1 tbsp runny honey
1 tbsp good olive oil (plus 1 tbsp extra for basting)
1 tsp onion seeds
1 garlic clove (grated/roughly chopped)
Juice from 1/2 lemon (add the zest too if you want)
1 – mix all ingredients in a bowl, cover and leave to marinade in the fridge for 1-2 hours
2 – soak 6 bamboo skewers in water (so they don’t burn) for at least 30mins
3 – add the chicken evenly across the skewers, reserving any marinading juices + 1 tbsp olive oil mixed in to baste the chicken as it cooks
4 – cook the chicken under the grill (broiler) for approx 15mins, turning and basting every couple mins (it’s worth it!) until golden, lightly charred and cooked through
5 – done! I served mine with a quick mayo/mustard/herb dip: 2tbsp mayo, 1tsp wholegrain mustard, juice from the other 1/2 lemon, 1tbsp chopped fresh parsley, salt + pepper to taste!