Monday, July 19, 2010

Chimichurri Braised Chicken & Black Bean Salad

(Chimichurri is originally from Argentina & Uruguay, but is now used widely)
from the last Pike Market Community Kitchen

1/2 t cooking oil
4 whole chicken legs, scored
salt and pepper TT
1 red onion, diced
1/2 head garlic, peeled & sliced
2 t Chimichurri
2 cans black beans, rinsed well and drained
2 bell peppers, diced
1/2 C cashews
1 lemon, juiced
1 t Chimichurri spice blend (ours was from World Spice)
1/2 bu parsley, chopped

1. Preheat the oven to 375 degrees.
2. In a large saute pan, heat the oil over hgh heat. Add the legs (be careful! they like to spit hot grease at you!), season with salt & pepper and brown well. Remove to a baking dish.
3. In the same pan, saute the onion and garlic for about 5 minutes, then add to the chicken. Add the 2 t Chimichurri and mix. Cover the dish and braise for about 45 minutes.
4. Pull the chicken off the bones and combine with all remaining ingredients. Season to taste.

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