A superhealthy chicken dish with a 'no-cook' relish
Ingredients
- 500g tiny new potatoes – look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose
- 3 tbsp each of chopped parsley, mint and chives
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 500g skinless chicken breasts, cut into 3cm chunks
- 1 red onion, peeled
- 1 red pepper, seeded and cut into 3cm chunks
- 1 lemon, cut into 8 wedges
For the relish
- 8 ripe tomatoes – vine grown tomatoes tend to have the best flavour
- 2 green chillies, seeded and finely chopped
- 2 small garlic cloves, finely chopped
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
Method
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If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
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To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
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Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.