6 boneless chicken thighs
1 red pepper
1 yellow pepper
2 red onions, halved and peeled
2 sprigs rosemary, leaves finely chopped
Zest of one lemon
Salt and pepper
For the pesto:
65g watercress, roughly chopped
1 clove of garlic,
1 tbsp toasted pine nuts
50-75ml olive oil
50g finely grated Parmesan
Using a sharp knife, cut the chicken thighs into decent-sized chunks. You should get 3-4 pieces from each thigh. Place in a bowl with the lemon zest and chopped rosemary leaves, then drizzle with olive oil and mix thoroughly with a good pinch of salt and pepper. Leave in the fridge to marinate for 30 minutes minimum but preferably overnight.
Next chop the peppers and courgette into chunks and the red onion into wedges. Toss in a little oil and season with salt and pepper. Remove the chicken from the fridge and thread alternating chunks of chicken, pepper, courgette and onion onto metal skewers. Put back in the fridge until ready to cook.
To make the pesto, blend all the ingredients except the oil in a food processor, then slowly add the oil until the desired consistency is reached.
To cook, lay the skewers on a hot barbecue for around 4 minutes on each side, ensuring that the chicken is cooked through. Alternatively, pre-heat the grill to medium-high and grill for 5 minutes on each side. Serve drizzled with watercress pesto.