Recipe

Chicken Chimichurri with Creme Fraiche

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Chicken Chimichurri with Creme Fraiche

A street food luxury, if such things exist, this time we're keeping it summery and simple with this Argentinean Chimichurri chicken fillet with oven blushed pearl onions, butternut, and baby spinach salad...don't forget that cooling creme fraiche.




Ingredients to serve 2

  • 2 x Chicken Breast
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Coriander - chopped
  • 10ml x Red Wine Vinegar
  • 5g x Crushed Garlic
  • 30ml x Lemon Juice
  • 150g x Cherry Tomatoes - halved
  • 150g x Butternut Chunks
  • 100g x Baby Spinach - long or thick stems removed
  • 3 x Baby Onions - halved, peeled and quartered
  • 40ml x Creme Fraiche
  • 5g x DD Spice Mix - chimichurri
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 20g x Italian Flat Leaf Parsley - chopped
  • 20g x Coriander - chopped
  • 20ml x Red Wine Vinegar
  • 10g x Crushed Garlic
  • 60ml x Lemon Juice
  • 300g x Cherry Tomatoes - halved
  • 300g x Butternut Chunks
  • 200g x Baby Spinach - long or thick stems removed
  • 6 x Baby Onions - halved, peeled and quartered
  • 80ml x Creme Fraiche
  • 10g x DD Spice Mix - chimichurri
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your baby spinach, Italian flat-leaf parsley, and coriander thoroughly and drain on paper towel

Step 1 - Fresh Roma Tomato Jumble and Chimichurri

Toss your butternut chunks and quartered pearl onions in a large mixing bowl, drizzle with olive oil, salt, and pepper. Scatter onto an oven tray, add your butter, cover with foil and pop into the oven for 15 minutes. While your vegetables are roasting; using a mortar and pestle, grind your roughly chopped parsley, coriander, red wine vinegar, and crushed garlic until roughly paste-like. Now mix in your lemon juice, Daily Dish Spice Mix and a good few glugs of olive oil. Season with salt and pepper to taste - reserve in a medium mixing bowl for use in Step 2. After your vegetables have roasted for 15 minutes, remove your foil and continue roasting for an additional 15 minutes. Once your vegetables are lightly browned and still warm, mix in your halved cherry tomatoes and baby spinach. Taste and season with salt and pepper.

Step 2 - Chimichurri Chicken

Season your flattened chicken breasts with salt and pepper. Heat a large frying pan over med-high heat, once your pan is hot but not smoking, add a drizzle of olive oil and fry your chicken breast for 3-4 minutes on each side. Once cooked, add it to the medium mixing bowl with your chimichurri sauce and toss to coat.

To Serve

Place your fresh Roma tomato jumble as your base, top with your chimichurri chicken (whole or sliced) and drizzle over your remaining sauce - use discretion when it comes to your kids - and dollops of creme fraiche. Enjoy!