Chicken Skewers with Avocado Pesto

Instructions

1. 1

   Rinse the uncooked rice and drain thoroughly. Wash and dry the basil and parsley, removing any tough stems. Peel the garlic and measure the remaining ingredients; the avocado quantity is its flesh weight.

2. 2

   On a board, cut the raw boneless, skinless chicken into 2.5 cm pieces. Toss with 10 ml olive oil, the lemon zest, 0.5 tsp salt and 0.25 tsp black pepper. Divide evenly among eight 20 cm metal skewers, leaving small gaps between pieces.

3. 3

   Begin the cooking stages together: preheat a 28 cm square grill pan over medium heat for 4 minutes, and toast the pine nuts in a dry 2-litre saucepan over medium heat for 2–3 minutes, stirring frequently until lightly golden. Transfer the nuts to a plate to cool.

4. 4

   Immediately add the drained rice, 480 ml water and 0.25 tsp salt to the saucepan. Bring to a boil over high heat, then cover tightly and reduce to low. Simmer for 18 minutes without lifting the lid. Remove from the heat and leave covered for 5 minutes. Cook the chicken and blend the pesto during this time.

5. 5

   Brush the hot grill pan with 2.5 ml olive oil. Add four skewers in a single layer and cook over medium heat for 10–12 minutes, turning every 2–3 minutes. Check several of the thickest pieces with a thermometer; they must reach 74°C/165°F. Transfer to a serving plate and cover loosely to keep warm.

6. 6

   While the first batch cooks, put the cooled pine nuts, basil, parsley and garlic in a blender. Pulse until finely chopped, then add the avocado flesh, lemon juice, 25 ml olive oil, remaining 30 ml water, 0.25 tsp salt and 0.25 tsp black pepper. Blend until thick and creamy, stopping to scrape down the sides with the blender switched off.

7. 7

   Brush the grill pan with the remaining 2.5 ml olive oil. Cook the remaining four skewers over medium heat for 10–12 minutes, turning regularly, until the thickest chicken pieces reach 74°C/165°F. Transfer them to the serving plate.

8. 8

   Fluff the rested rice with a fork and divide among four plates. Add two chicken skewers to each plate and divide the avocado pesto evenly alongside.