Gaucho-Style Chicken, Quinoa & Fresh Chimichurri

Updated at: Sun, 03 Dec 2023 12:28:02 GMT

Step 1

Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked.

Step 2

Finely chop or crush the garlic. Roughly chop half the shallot and finely dice the other half. In a bowl, mix the chicken with the cumin, paprika, garlic and roughly chopped shallot (keeping the finely diced shallot for later on). Season with sea salt and black pepper.

Step 3

Heat a large frying pan with 1 tbsp oil on a medium heat and add the chicken. Trim and finely slice the cabbage and add it to the pan too. Season with sea salt and cook together for 10-15 mins, turning the chicken and stirring the cabbage occasionally, until the chicken is cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

Step 4

Make the chimichurri; roughly chop the parsley and coriander. In a small bowl mix together the vinegar, finely diced shallot, chilli flakes (add less for less heat), half the parsley and coriander, 1 tbsp olive oil and a pinch of sea salt.

Step 5

Coarsely grate the carrot and add it to the quinoa pan in the final minute of cooking then drain together and stir into the chicken pan along with the remaining herbs. Season with sea salt to taste, serve in bowls then top with the chimichurri.

0 liked

1 disliked

Bland

Dry