This Chimichurri sauce has a bit of dried chili and a teaspoon of Sambal Olek to give it a slight backheat. It’s not hot at all really, just has a hint of heat that only my father in-law could detect. Chimichurri sauce is simple to make, works with all types of meat. The Argentine’s love it with a steak, and it it works great with chicken & vegetables.
I’m using Chicken in this dish, boneless breasts are baked in the oven at 200c for 30- 40 minutes depending on their size, a splash of Olive oil, and some Salt and Pepper is all that is required, as the Chimichurri sauce will be the star of this dish.
I’m serving the chicken with some roasted Otago Jersey Benne new potatoes, a great treat that are available around Christmas time in New Zealand. These were also simply prepared with a lug of olive oil, and a good pinch of sea salt.[pullquote]Chimichurri sauce is simple to make, works with all types of meat. The Argentine’s love it with a steak[/pullquote]
The sauce, which really is the star of this dish was adapted from here http://www.thekitchn.com/recipe-kale-and-black-bean-tacos-with-chimichurri-recipes-from-the-kitchn-194633 almost exactly as described, but with an added a teaspoon of Sambal Olek. This recipe will make a more than you need for the chicken dish, but it works great with Pork or beef, or as the above link indicates, black bean tacos – which I intend to make for one of my low calories days.
You can prepare the Chimichurri sauce on the day or up to a week before and simply store it covered in the refrigerator until you are ready to bake your chicken.
For the chimichurri (makes about 1 cup):
3 cloves garlic, peeled
1 medium shallot, peeled
1 cup firmly packed flat-leaf parsley, large stems removed
2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Crushed red pepper to taste
1 Teaspoon of Sambal Olek
Put the garlic & shallot in a food processor and process until finely chopped, all all of the remaining ingredients and pulse until the herbs are finely chopped. Cover and rest for at least 30 minutes, the longer the better, flavors will blend better over time.
The chicken and potatoes are simply baked together in a 200 C oven until the chicken is cooked, 30 – 40 minutes. The potatoes will be “overcooked” at this time, and have a delicious flavour.
Slice the chicken to serve, and place a generous spoonful of the sauce over the top.