Name: Chimichurri Chicken with Chickpea Salad
Cook time: 50 min
Yield: 4
Ingredients: 8 chicken thighs or drumsticks, bone in and skin on; For the Chimichurri Sauce; 2 small shallots, peeled; 3 cloves garlic, peeled; 50ml red wine vinegar; Small bunch fresh coriander; Small bunch flat leaf parsley; ½ teaspoon paprika; 30ml olive oil; For the Chickpea Salad; 2 x 400g tins chickpeas, drained; ½ red chilli, deseeded and chopped; ½ red onion, sliced; 2 tablespoon natural yoghurt; 2 large handfuls baby spinach