Chimichurri sauce

Chimichurri, it’s Basque for “a mixture of several things in no particular order.” Or is it an Argentine transliteration of a British sailor asking someone in a restaurant to ‘give me curry’? Could be either, no one knows apparently, but its an awesome South American marinade and sauce that is parsley based, and tastes great when you incorporate cilantro into the mix, so why not try it out. And what did we get for the first February share this week? Cilantro, hallelujah. The recipe also calls for fresh oregano, which is actually starting to grow again, so if you have any oregano plants in the yard go do a quick winters harvest, essential and delicious.


2 cups fresh parsley and/or cilantro

1/4 cup fresh oregano leaves

3-6 cloves of garlic

2 tablespoons chopped onion or leek

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

Kosher salt and red pepper flakes to taste

Finely chop the garlic, onion, parsley, cilantro and oregano with a good knife. Transfer the lot of them to a bowl and add the olive oil, lime juice and vinegar, stirring until well incorporated. Season with the salt and red pepper flakes to taste. Cilantro keeps better in oil so I’d make this one soon while the herb is still fresh, it will keep in the fridge for 10 days. Remove and let warm to room temperature before using.

For marinated chicken, cut 1 lb breast meat into 2 inch pieces and marinate in 1 cup of the Chimichurri for at least 12 hours. Pan fry the meat for 5-6 minutes per side over medium high heat in a little oil and all of the marinating sauce. Either serve in a toasted french baguette with a little mayo and shredded carrots, parsley and radish (pictured above) or chop into smaller pieces and combine with 2 cups cooked barley, the remainder for the sauce and chopped carrots, turnips, radishes and celery for a great chicken salad (picture…below).

| February 7th, 2013 | Posted in meat dishes, Recipes |

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