Wed 8 Jun 2011
This is my first post in about 10 days, due to the fact that we just returned to our house in Almonte for the summer. We love the apartment, but I am delighted to be back in my house kitchen, with my beloved gas stove. And I am over the moon about being able to barbecue again for the first time almost five months. There is also tarragon in the garden, so I decided to make Chicken Skewers with Tarragon-Pistachio Pesto from the April 2011 issue of Bon Appetit. It is dead easy to make: thread chicken, onion, red pepper and lemon slices on skewers; whirl parsley, tarragon, pistachios, lemon juice, garlic and oil in the food processor to make the pesto; brush some of the pesto on the skewers, and grill. The recipe calls for chicken tenders, but I used chicken breasts, cut into 1-inch pieces.
Serve the remaining pesto with the cooked skewers.
To avoid additives and preservatives in this recipe, use all-natural pistachios and fresh lemon juice.
½ cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
Special equipment – 8 metal skewers
Puree first 5 ingredients in processor. Add ¼ cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto. Serves 4.
From the April 2011 issue of Bon Appetit