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Cook Pope Francis' chicken chimichurri.


6 pcs free-range chicken breast

1 pc lemon

Salt and pepper

Olive oil for grilling

Ingredients for chimichurri sauce:

12 g flat parsley, chopped

12 g oregano, chopped

40 g white leeks, chopped

10 g garlic, chopped

2 pcs chili, chopped

2 tbsp lemon juice

4 tbsp sherry vinegar

8 tbsp extra virgin olive oil

Salt and pepper

Ingredients for roast potatoes:

3 pcs medium-size potatoes

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig tarragon

1 sprig basil

1 sprig parsley

Salt and pepper

Olive oil

Ingredients for bouquet of greens:

Heart of romaine

Red and green lollo rosso lettuce

Curly endive


Chives for tying the bouquet

Or your choice of greens


Clean chicken and pat dry.

Grate rind of 1 lemon and rub this on the chicken. Season with salt and pepper.

Grill chicken breast to half-cooked doneness and rest.

Prepare the sauce by mixing all the ingredients in a bowl chronologically. Set aside.

Grill chicken until completely cooked.

Smear chimichurri sauce on the grilled chicken just before serving.

Serve with roast potatoes and a bouquet of greens.

To prepare roast potatoes:

Cut each potato equally into 6 wedges. Clean, trim and chop all the fresh herbs.

In a bowl, mix the potatoes and fresh herbs. Season with salt and pepper.

Drizzle with olive oil.

Transfer onto a baking tray and roast for about 20 minutes.

How to do the bouquet of greens:

Arrange all the greens to resemble a bouquet and tie together with a strand of blanched chives.

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Article Details
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Publication:Philippines Daily Inquirer (Makati City, Philippines)
Article Type:Recipe
Date:Jan 19, 2017
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