Chimichurri chicken
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The tasty South American sauce Chimichurri is made with fresh herbs like parsley, coriander and shallots, plus a pinch chilli for a little kick.
Ingredients
Fresh flat-leaf parsley
1 cup(s)
Fresh coriander
1 cup(s)
Garlic
2 clove(s), coarsely chopped
Green shallot(s)
2 individual, coarsely chopped
Dried chilli flakes
1 tsp, (Pinch)
White wine vinegar
2 tbs
Olive oil
1½ tbs
Chicken thigh, skinless, raw
576 g, (Buy 4 x 160g thighs), trimmed
Savoy cabbage
200 g, finely shredded
Red capsicum
1 small, cut into thin strips
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a baking tray with oil. To make the chimichurri sauce, process parsley, coriander, garlic, shallot, chilli, 1½ tbs of vinegar and 1 tbs of oil in a small food processor until evenly combined. Season.
2
Cut 3 deep slashes in thickest part of chicken. Rub chicken all over with sauce and place on prepared tray. Bake for 25 minutes or until cooked through.
3
Meanwhile, place cabbage, capsicum and remaining oil and vinegar in a bowl. Season and toss to combine.
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