Rangitikei Chicken, Asparagus and Artichoke Skewers
An alternative flavoursome centrepiece for your next celebration. Create a showstopper menu this festive season using beautifully tender Rangitikei chicken
8 x 20cm long bamboo skewers soaked in cold water for 30 minutes.
Place the chicken in a bowl and toss well with all the remaining ingredients. Cover and chill for up to 24 hours.
To assemble: Thread the components onto the skewers, alternating the vegetables, chicken, lemon and bay leaves. Season with salt and pepper.
Preheat a large sauté pan or barbecue flat-plate and cook the skewers until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and spoon over the basil dressing. Makes 8 skewers
Whisk the oil, lemon zest and juice and the garlic in a bowl and season with salt and pepper. Stir in the chilli and basil.