zoom Zesty chicken with chips and chimichurri

    Save to your scrapbook

    Zesty chicken with chips and chimichurri

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Zesty chicken with chips and chimichurri

    LoveLife
    Low in saturated fat

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus marinating

    Serves: 4

    Ingredients

    4 sweet potatoes, cut into wedges
    1 tbsp olive oil, plus extra for greasing
    2 tbsp soy sauce
    4 limes, juice (about 100ml)
    2 garlic cloves, chopped
    6 boneless skinless chicken thighs
    2 tbsp chopped flat leaf parsley
    2 tbsp chopped coriander
    1 tsp chilli flakes
    1 green chilli, deseeded and chopped
    2 tbsp red wine vinegar
    1 shallot, finely chopped
    2 tbsp extra virgin olive oil 

    Method

    1. Preheat the oven to 200 ̊C, gas mark 6. Toss the sweet potatoes with the olive oil; season. Roast for 30 minutes until golden.

    2. In a bowl, mix together the soy sauce, lime juice, 1⁄2 the chopped garlic and some black pepper. Toss with the chicken, cover and chill for 30 minutes.

    3. Mix together the herbs, chilli flakes, green chilli, vinegar and shallot in a small bowl. Season and stir through the extra virgin olive oil.

    4. Heat an oiled griddle or frying pan over a medium-high heat. Fry the chicken for 5 minutes on each side, until cooked through. Serve with
    the wedges and chimichurri. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary