Chicken Skewers | Gennaro Contaldo | Jamie Cooks Italy

By Jamie Oliver · 40 min

Ingredients

Instructions

1. Boil a medium pan of water, add the green beans cut into 3 cm pieces and boil for 3 to 4 minutes until tender, then lift them out with a slotted spoon.
2. Put the couscous in a bowl, pour over 225 ml of boiling water, cover and leave aside.
3. Finely chop the parsley leaves, roughly chop the tomatoes, and finely chop the peeled onion. Fluff the couscous with a fork, then mix in the parsley, tomatoes, onion, green beans and half the lemon juice.
4. Bash the chicken breasts under cling film with a heavy pan, then remove the film.
5. Finely grate the lemon zest over the chicken. Chop the rosemary leaves and sprinkle them over, season well with salt and pepper, drizzle with 1 teaspoon of oil and turn the chicken to coat.
6. Push 3 skewers horizontally into each chicken breast, cutting them in half if too long.
7. Mix the remaining lemon juice into the yoghurt and season to taste.
8. Lightly toast the cashew nuts in a medium frying pan over medium heat, then transfer to a board and roughly chop.
9. Return the pan to the heat with 1 tablespoon of oil, add the chicken and fry for 8 to 10 minutes, turning regularly, until cooked through.
10. Season the couscous and spoon onto plates, with the chopped nuts beside it. Slice the chicken between the skewers and place 3 pieces on each plate with the yoghurt for dipping.

Summarized from Jamie Oliver's video. Watch it for the details.

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OnionTomatoLemonYoghurtRed onionChicken breastCashewGreen bean