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By Chef Chandan Prajapati

Chimichurri Marinated Grilled Chicken with Butter Garlic Tossed Vegetable and Mash Potato

INGREDIENTS
Chicken breast and leg boneless - use 1 breast and 1 leg boneless


FOR THE CHIMICHURRI MARINADE
Fresh flat parsley - 30 gm
Fresh cilantro or coriander - 20 gm
Fresh oregano - 5 gm
Fresh rosemary - 5 gm

Fresh thyme - 5gm

Olive oil - 50 ml

Salt to taste
Black pepper powder - a pinch
Lemon juice - 1 tsp
Lemon zest - use 1 lemon for the zest
White vinegar - 1 tsp
Garlic peeled - use 10 pearls of garlic
Shallots peeled and chopped  - use 2 shallots


FOR THE GRILLED VEG
Carrots peeled and cut into batons - use 1 small size carrot
Zucchini green and yellow cut into batons - use small part of both
Green beans - use 5-6 numbers and string them and cut into 2" size
Brocolli - 5-6 florets
Butter - 1 tbsp
Finely chopped garlic - 1 tsp
Salt and pepper to taste


FOR THE MASH POTATO
Potato with skin - 2 large sized
Butter - 1 tbsp
Cooking cream - 2 tbsp
Salt - a pinch
White pepper powder - a pinch
Parmesan cheese finely grated - 1/2 tsp


METHOD
First step is to make the chimichurri marinade by blending all the ingredients for chimichurri into a coarse mixture. Just blend for a minute. You may also finely chop them with a sharp knife and mix them with a spoon.
Secondly marinate the chicken with 2 tbsp of chimichurri prepared and keep it aside.
Boil all the vegetables in slightly salted boiling water for a minute. Drain and keep aside.
Now prepare the mash potato by boiling the potatoes in slightly salted water. Once cooked peel the potatoes and finely grate them. You may also use conical strainer and force the boiled potatoes through the strainer to get a smooth mash potato.
Now final step is to grill the chicken on a flat griddle or a pan. Just heat some oil in a pan. Place the chicken and let it cook for 2 minutes. Turn the chicken and let it cook for anothet 2 minutes. Keep the heat on medium range. Insert the tip of sharp clean knife to check if chicken is cooked or needs further cooking. If not cooked then grill them for few more minutes on both sides.
In the meanwhile prepare the mash potato. Heat a pan and melt the butter. Add the mash potato, cream, salt, parmesan cheese and white pepper powder. Using a whisk mix well on a slow heat. Add little more cream if its too dry. Take a portion of it and place on the serving plate.
Saute the boiled vegetables with butter, garlic, salt and pepper and arrange them on the serving plate.
Gently place the grilled chicken on the mash potato and serve hot. You may serve a tbsp of chimichurri as an accompaniment.

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