Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Coco's Chicken Chimichurri Burger

    Coco's Chicken Chimichurri Burger

Ingredients:

Chicken breast tenderloins
Red capsicum
Avocado
Chimichurri 
Tasty cheese, sliced
Garlic Aioli 
Stone baked ciabatta loaf

Create:

1 Create the Chimichurri the day before for maximum flavor. Please see separate recipe for Chimichurri.

2 Start by preparing your burger bits. Slice some tomatoes, roughly cut some avocado, slice tasty cheese. Cut some capsicum into little fingers.

3 Preheat oven griller for a few mins on high. Spray the capsicum with canola oil, than add the capsicum on some foil and bake until golden. Only takes maximum 4-5mins.

4 Pan fry your chicken tenderloins until golden on each side. Meanwhile have your ingredients on the side ready. Toast your ciabatta pieces just a min or two before your chicken is ready

5 Meanwhile assemble your burger. Start with one piece of toasted ciabatta, a good spread of garlic aioli, slice of tasty cheese, couple of slices of tomato, salt n pepper, smashed pieces of avocado, grilled capsicum.. Finally your chicken pieces and a good dollop of chimichurri. Last piece of ciabata toast.

6 Add chimichurri on the side for extra garnish, enjoy.

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8