Skewered chicken thighs with courgette and red onion salad

Last night I wasn't really feeling the cooking vibe. I had an average day at work, I was exhausted from a session with The Gym Nazi ("yeah, come round, we'll just have a light cycle..." Whatever) and I was generally just uninspired. I had a look at what I had in the fridge, pantry and freezer and threw some of it together. I must say, it worked out really well.  Walk with me...

Stuff you'll need to feed 2: 

• 400g - 500g of skinless chicken thighs
• A dash of chutney
• A dash of sweet chilli sauce
• A tablespoon or two of soy sauce
• A tablespoon or two of olive oil 
• A tablespoon of dried Asian spices (I keep this in my pantry. You should too - it is so convenient to rub onto fish, chicken, and meat)
• A bunch of courgettes
• One red onion
• A few blocks of feta (try use the slimmer's choice Danish Feta from Woolies) 
• A big handful of basil
• 3 lemons
• 4 wooden skewers

Okay, what to do:

1. Place your skewers in water and allow to soak for at least 20 minutes. 

2. Meanwhile, slice your courgettes diagonally and as thinly as possible. In a bowl, combine the juice from the three lemons and a good glug of olive oil. Season with black pepper and salt. Throw in the courgettes and stir to make sure they are evenly coated. 

3. In a separate dish combine the chutney, sweet chilli sauce, soy sauce, olive oil and spices. Cut the chicken into bite sized pieces and thread onto the skewers. Place chicken in marinade and rub onto meat. 

4. On a hot griddle pan (use a normal pan if you don't have one) cook the courgettes for a minute or two before turning them over. You want the slightly charred effect here. Once cooked remove and allow to cool. 

5. Cook the chicken under the grill in your oven, or in the pan until done. 

6. Meanwhile, slice the red onion as finely as possible. Combine with the courgettes and the basil, and place in the original lemon juice/olive oil mixture. Stir to combine. 

7. To serve, place a handful of the salad in the middle of a large plate. Crumble over some feta. Place the chicken skewers over the salad crossing over each other. 

Another ridiculously easy and healthy recipe here folks. Come on, that was pretty straight forward hey?Just make sure to soak the wooden skewers - that is actually important. With holidays around the corner I want you to file this one away under "easy shit for summer evenings". I can definitely see myself knocking this up in Knysna, pouring myself a glass of Moreson and setting the table outside. Should be good. Oh, and if you can cook the courgettes and chicken over a braai...well...even better. 

Cheers,

Jamie Who