Chimichurri Chicken
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil1 cup
Red Wine Vinegar1 cup
Cilantro (packed fresh)2 tbsps
Honey2 tbsps
Oregano (fresh)3 cloves
Garlic1 cup
Extra-Virgin Olive Oil1 tsp
Dark Chili Powder1 pinch
Cayenne1 cup
MolasseDirections:
1
For the chicken: Season the chicken with salt and pepper on both sides
2
Heat a large skillet over high heat
3
Add the grapeseed oil and allow it to heat up
4
Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed
5
Sear one side of the chicken until nicely browned, 5 to 6 minutes
6
Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F
7
, 3 to 4 minutes
8
For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly
9
Add the extra-virgin olive oil and mix to combine
10
The final product should be smooth but have a bit of texture to it
11
For the sweet potatoes: Heat a large cast-iron skillet over high heat
12
Add the grapeseed oil and allow it to heat up
13
Add the sweet potatoes and cook on high to sear, 5 to 7 minutes
14
Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes
15
Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices
16
Add the molasses and cook, stirring, until glazed, 3 to 4 minutes
17
The potatoes should be tender but not falling apart
18
Just before serving, heat the sweet potatoes over high heat and add the kale
19
Cook until the kale is tender, 2 to 3 minutes
20
Season with salt and pepper
21
To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates
22
Lay the chicken breast over the sweet potatoes
23
Spoon about 2 ounces of the chimichurri over each of the chicken breast
24
Garnish with the chopped parsley