Chimichurri sauce is a wonderful green garlicky and zesty sauce originating from Argentina. The origins of the name and the sauce is unclear but there is a theory that the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”. The sauce is best served with grilled meat. In light of the recent wet Washington weather, I was forced to whip this dish up indoors. It’s still quite delicious either way but if you have the option to grill, go for it. The sauce works as a marinade, topping and dipping sauce! Enjoy!
Chicken with Chimichurri Sauce
Place all sauce ingredients into a food processor or blender. Pulse until chopped. Set aside.
Using a sharp chef's or filet knife, slice each chicken breast horizontally into two even pieces.
Place your chicken in a large sealable dish (for marinating). Evenly coat the chicken in salt and paprika. Add the lemon juice and vinegar (this will help tenderize the meat) and cover in 1/2 cup of your chimichurri sauce. Place in the refrigerator and allow to marinate for at least 3 hours.
Remove chicken from dish and discard remaining marinade. Allow the chicken to reach room temperature before cooking.
Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; coat pan evenly. Add chicken to pan; Cook for 5-6 minutes. Turn chicken over; reduce heat to medium and cook for another 5-6 minutes or until done. The chicken should be golden brown and the juices should run clear.
Remove from pan and top with chimichurri sauce. Enjoy!
What a perfectly good way to turn a healthy food into something fried and delicious. (Lets try not to think about the unhealthy part) In the recipe below, I used some of the broccoli that was included in the recent farm share. Personally, I’m not a member of the broccoli appreciation committee but my husband is a huge fan, especially anything cooked in beer batter. I’ve used the same recipe for mushrooms (my personal fave), zucchini, cauliflower, onion rings and of course… a nice hunk of fish. For the beer, I would suggest going with something light like a pilsner or lager. I prefer to use ales (on the malty side and not too bitter). If you prefer to not use beer, you can always use sparkling water as a substitute.
If you’re without a proper thermometer to check the oil temperature, I suggest throwing in a brave piece of battered goods into your oil to ensure that your oil isn’t too hot or too cool. Here’s some tips on how to fry without a thermometer. My thermometer inconveniently broke, hence the photo below of the lone broccoli… testing the oil like a champ. I also prefer to use avocado oil over canola for health reasons but you can use either. You may need to use more or less oil depending on the size of your pan. You should at least cover what you’re frying by half for best results.
Whisk together your flour, salt, pepper, paprika and red pepper flakes.
In a separate bowl, whisk your egg yolks and vegetable oil until creamy. Drizzle the egg mixture over the flour.
Mix together with a fork until your dough is a little shaggy.
Slowly pour in your beer while whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
In a separate small bowl, add flour for dredging. Place florets into the flower and lightly coat.
Drop the florets into the batter, making sure each one is well coated.
Heat the oil in a large Dutch oven until it reaches 375 degrees F. If you do not have a thermometer, check out the link I provided in the description above OR do like I do and throw in a tester. Using tongs, gently add them to the oil and fry until golden brown, turning if necessary (appx. 3-4 minutes). Remove from the oil with a slotted spoon and drain on a paper towel lined plate.
Serve with your favorite dipping sauce or as my husband prefers, Sriracha ranch dressing.