The boys and I recently went out for dinner to a Brazilian BBQ restaurant which was a huge success with my carnivores, I have never seen them eat so much!
One of the side sauces served with the barbecued meat was Argentinian Chimichurri and it was a massive hit, so, home again we have been experimenting with our own version which lifts the most humble of chickens to stellar levels of taste!
This chicken can also be barbecued, just remember to let it rest after cooking.
Roast the carcass at the same time as the joints and then add the meat bones and pan juices after dinner to form the base of a simple stock.
1 x 1.8kg chicken, jointed into 10 pieces
2 tablespoons olive oil
salt and pepper
25g fresh parsley leaves, chopped finely
25g fresh coriander leaves and stalks, finely chopped
1 clove garlic, minced
1 teaspoon very finely diced fresh green chilli
140mls olive oil
2 teaspoons apple cider vinegar
Preheat the oven to 200degrees Centigrade.
Combine the chicken, olive oil and a really good dose of seasoning in a bowl.
Place the chicken joints, skin side up on a baking sheet and bake for 35-45mins, basting every 10mins until golden and the skin is crisp.
While the chicken cooks, combine the parsley, coriander, garlic, chilli, oil and vinegar. Set aside.
Once the chicken is cooked, let it rest for 15-20mins, serve with a little sauce spooned over the top with extra on the table for people to help themselves.