zoom Zesty chicken with chips and chimichurri

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    Zesty chicken with chips and chimichurri

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    Zesty chicken with chips and chimichurri

    Low in saturated fat

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

    Serves: 4


    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 


    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. 

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