Chimichurri Chicken Thighs & Mash

A delicious and healthy meal of chimichurri chicken thighs served with creamy mashed potatoes. This recipe also includes a homemade chimichurri sauce.

By @eliya.eats

Original recipe source

Cook time: 55 minutes

Servings: 2

Ingredients

• 300 g chicken thigh
• 1 to taste salt
• 1 to taste pepper
• 1 dash paprika
• 1 dash chilli
• 0.5 tsp garlic paste
• 1 heaped tbsp homemade chimichurri
• 400 g white potato
• 1 to taste salt
• 10 g bone broth
• 1 to taste seasonings
• 1 tbsp light milk
• 0.75 bunch parsley
• 1 piece small shallot
• 1 piece chilli
• 2 cloves garlic
• 1 tsp dried oregano
• 3 tbsp vinegar
• 30 g olive oil
• 1 to taste salt
• 1 to taste pepper
• 1 to taste veggies

Instructions

1. Mix chicken thighs with salt, pepper, paprika, chilli, garlic paste, and homemade chimichurri. Let it marinade for minimum 20 minutes.
2. Airfry the marinated chicken at 190c for 25 minutes, flipping halfway. Alternatively, pan fry for 5-7 minutes per side or until cooked through.
3. Peel & dice the potatoes and add to a pot with salt. Boil for 30 minutes.
4. Drain the boiled potatoes well then mash with the seasonings, bone broth and milk until no clumps and super creamy.
5. For the homemade chimichurri, mix all ingredients ensuring they are all finely chopped. Let it chill in the fridge for 30 minutes to really develop the flavour.
6. To plate, add half of the mash to a plate, top with veggies of your choice and a chicken thigh. Top with chimichurri and enjoy.