Chimichurri Chicken with Chickpea Salad

  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
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

1. Blitz all of the chimichurri ingredients together in a mini blender or food processer until they become a paste consistency, then leave to stand whilst you prepare the rest of the dish.

2. Score each thigh and drumstick three times then marinade in the Chimichurri sauce, reserving two tablespoons for the chickpeas. Leave to stand in the fridge for at least one hour then roast skin side up in a baking tray in a pre-heated oven set at 200°C for 45-50 minutes or until cooked through.

3. Meanwhile mix the chickpeas, chilli, and red onion with the yoghurt then stir through the remaining chimichurri sauce, season with salt and pepper.

4. Serve the chickpea salad on a bed of baby spinach and top with the chicken thighs.

Recipe courtesy of Dean Edwards

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