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Zesty chicken with chips & chimichurri
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4 sweet potatoes, cut into wedges
Spray oil, plus extra for greasing
2 tbsp reduced salt soy sauce
4 limes, juice (about 100ml)
2 cloves garlic, 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 potatoes with a few sprays of oil. Season. Roast for 30 minutes until golden. In a bowl, mix together the soy sauce, lime juice, half the garlic and some black pepper. Toss with the chicken, cover and if you have time, chill for 30 minutes.
2. Mix the herbs, chilli flakes, green chilli, vinegar and shallot together in a small bowl. Season and stir through the extra virgin olive oil.
3. Heat a griddle or frying pan sprayed with a little oil over a medium-high heat. Fry the chicken for 5 minutes on each side, until cooked through and no pink meat is visible. Serve with the wedges and
Typical values per serving:
Low in saturated fat
This recipe was first published in March 2017.