Chimichurri Chicken & Griddled Summer Vegetable Ciabatta

Thu, 17 August 2023

Ingredients

Serves 6

Chimichurri Marinade & Dressing

1 shallot ( 1/4 red onion finely diced )

4 cloves garlic

1/4 red chilli

50mls red wine vinegar

1 tsp sea salt

1 tsp castor sugar

120mls extra virgin olive oil

25g coriander

50g parsley

1 tsp dried oregano

10g tarragon

10g basil

Leftover rocket, spinach & any soft herbs

Chicken and Vegetables

750g chicken

2 courgettes

2 peppers

2 red onions

200g mushrooms

150g cherry tomatoes

4 tbsp oil

Ciabatta

Rocket

Cream Cheese

Method

•   Chimichurri Marinade & Dressing: Finely dice the shallot, red chilli and garlic. Finely shred the herbs. In a bowl combine all the ingredients and season well with salt and black pepper. Pour half into a freezer bag and leave the other half in the bowl. Cover and chill.

•   Chicken: Butterfly the chicken and cut some small slits in the meat. Put it into the freezer bag with the chimichurri marinade and allow to marinade for a few hours.

•   Vegetables: Trim the top and bottom of the courgette and onion. Thinly slice into rounds. Wash the mushrooms. Slice the pepper longways ( or use jars of roast red peppers)

•   Time to Cook: Heat up the bbq ( or preheat the oven ) Pat the vegetables dry and paint with vegetable oil. Using tongs, remove the chicken and place it on the hot grill. Turn after about 5/6 minutes and cook on the other side. Check the internal temperature to ensure it is cooked through.

•   Allow to rest before serving. As the chicken rests, cook the vegetables.

•   Vegetables:: Place these on the hot grill and cook until tender. As they cook, transfer onto a plate, sit the chicken on top and drizzle over some chimichurri. Garnish with some rocket and fresh herbs.

•   Serve to the table like this as a big self-serve platter with steamed basmati rice or warm toasted ciabatta with a bit of mozzarella/cream cheese & avocado on the side.