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Chicken Thighs with Chimichurri Sauce and Cauliflower Couscous

Chimichurri

Moderate Serves: 4 50 Mins

Ingredients

1kg free range chicken thighs (bone in and skin on)

3 tbsp Gewürzhaus Chimichurri Spice

4 tbsp olive oil

3 tbsp red wine vinegar

Juice from one large lemon

For the Cauliflower Couscous:

½ cup toasted cashews

2 tbsp Gewürzhaus Barberries, dried

1 cauliflower

1 clove garlic, minced

4 tbps olive oil

3 tbsp lemon juice

3 tbsp Gewürzhaus Chimichurri Spice

3 tbsp parsley, finely chopped

Pinch of Gewürzhaus Murray River Pink Salt (to taste)

To serve:

Greek yoghurt

Parsley leaves

How to Cook

  1. Combine the spice, olive oil, lemon juice and red wine vinegar in a small bowl and leave for at least 10 min for the flavours to develop.
  2. Preheat the BBQ or a grill pan on your stove, then toast the cashews.
  3. Coat the chicken thighs in Chimichurri sauce, (keeping a few tsp for serving) and set aside for a further 10 min (or longer if possible) to marinate, in the meantime, roughly chop the barberries and the cashews.
  4. Place the chicken, skin side down, on the BBQ or in the pan and cook for about 5 min or until the skin is golden and crisp, then cook for a further 5 min on the other side.
  5. Turn the heat to low and continue to cook for another 20 min with the hood down or the pan covered loosely in foil, until the chicken is cooked through.
  6. While the chicken is cooking, break the cauliflower into florets and cut away as much of the stalk as you can.
  7. Place half the florets in a food processor and blitz until the cauliflower resembles couscous, be careful not to be left with a puree consistency; then repeat with the other half.
  8. Heat a large pan on the stove and add 2 tbsp of olive oil.
  9. Add the blitzed cauliflower and garlic and cook over a medium heat for about 6 min, then combine cauliflower, remaining 2 tbsp olive oil, lemon juice, cashews, barberries, Chimichurri, parsley and salt in a large bowl.
  10. Transfer the chicken and the cauliflower couscous to a serving plate and drizzle with the remaining Chimichurri sauce. Serve with Greek yoghurt and extra parsley for garnish.
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