Chicken and Prawn with Pancetta Chimichurri

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy

For the chicken and prawns

Six 170g boneless and skinless chicken breasts
500g large prawns, peeled and de-veined
2 tablespoons dried oregano
Salt and freshly ground black pepper
Olive oil, for drizzling

For the chimichurri

2 tablespoons olive oil
250g pancetta, cut into 1cm cubes
3 garlic cloves
Large handful fresh parsley leaves
Small handful fresh oregano leaves, or 2 tablespoons dried
80ml red wine vinegar
250ml extra-virgin olive oil
60ml lemon juice
Salt and freshly ground black pepper
Preheat a griddle pan or preheat a gas or charcoal griddle.

Season the chicken and prawns with the dried oregano, salt and pepper. Drizzle with olive oil. Griddle the chicken for 5 to 6 minutes each side until cooked through. Griddle the prawns for 1 to 2 minutes on each side until pink and cooked through.

In a small frying pan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on kitchen paper. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the prawns. Drizzle with the chimichurri and sprinkle with the pancetta.

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