Chimichurri Chicken with Potato Wedges and Tomato Salad
This chimichurri chicken recipe features juicy, pan-fried chicken breast coated in turmeric, chilli lime seasoning and chipotle seasoning, then basted with a fresh coriander chimichurri sauce made with garlic, chilli, lime juice and extra virgin olive oil.
Ingredients
For the chimichurri chicken
- 2 chicken breasts cut into tender-sized strips
- ½ tbsp turmeric
- ½ tbsp Trader Joe's chilli lime seasoning
- ½ tbsp Cape Herb & Spice chipotle seasoning
- 3 tbsp extra virgin olive oil
For the coriander chimichurri sauce
- 1 large handful of fresh coriander finely chopped
- 2 garlic cloves finely chopped or grated
- 1 red chilli finely chopped
- Juice of ½ lime
- 4 tbsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
- For the oven-baked potato wedges
- 3 medium potatoes cut into wedges
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and black pepper to taste
- For the tomato and red onion salad
- 2 tomatoes chopped
- ½ red onion thinly sliced
- 1 tbsp extra virgin olive oil
- A squeeze of lime juice
- Salt and black pepper to taste
Instructions
Prepare the potato wedges
- Preheat the oven to 200°C fan / 220°C conventional / 425°F.
- Wash the potatoes and cut them into evenly sized wedges. Leave the skins on for extra texture, or peel them if preferred.
- Add the wedges to a bowl with the olive oil, paprika, salt and black pepper. Toss until evenly coated.
- Spread them out on a baking tray in a single layer, leaving space between each wedge.
- Bake for 35–45 minutes, turning halfway through, until golden and crispy on the outside and fluffy in the middle.
Season the chicken
- Cut the chicken breasts into tender-sized strips.
- Add the chicken to a bowl with the turmeric, Trader Joe's chilli lime seasoning, Cape Herb & Spice chipotle seasoning and extra virgin olive oil.
- Mix well until all the chicken pieces are evenly coated.
- Leave to marinate for 15–30 minutes while you prepare the chimichurri sauce and tomato salad. If marinating for longer, cover and refrigerate.
Make the coriander chimichurri sauce
- Finely chop the fresh coriander, garlic and red chilli.
- Add them to a bowl with the lime juice, extra virgin olive oil, salt and black pepper.
- Mix everything together until well combined.
- Taste and adjust the seasoning, adding more lime juice or olive oil if needed.
- Set aside and reserve some of the sauce in a separate bowl to brush over the chicken once cooked.
Pan-fry the chimichurri chicken
- Heat a large frying pan over medium-high heat. Add a small drizzle of olive oil if needed.
- Place the chicken strips in the pan in a single layer. Cook in batches if necessary to avoid overcrowding.
- Cook for approximately 3–5 minutes on the first side, depending on the thickness of the strips.
- Turn the chicken and brush the cooked side with some of the chimichurri sauce.
- Continue cooking for another 3–5 minutes, turning and basting both sides with the sauce until the chicken is golden and cooked through.
- Check that the thickest pieces reach an internal temperature of 75°C.
- Remove the chicken from the pan and brush with the reserved fresh chimichurri sauce before serving. Keep this reserved sauce separate from anything that has touched raw chicken.
Prepare the tomato and red onion salad
- Chop the tomatoes and thinly slice the red onion.
- Add them to a bowl with the extra virgin olive oil and a squeeze of lime juice.
- Season with salt and black pepper, then toss gently to combine.
- Leave for a few minutes to allow the flavours to come together.
Serve
- Divide the crispy potato wedges between two plates.
- Add the chimichurri chicken alongside the tomato and red onion salad.
- Finish with an extra drizzle of fresh coriander chimichurri sauce over the chicken.
- Serve immediately while the chicken is juicy and the potato wedges are crispy.