Our recipe for this chicken thigh fillet bursts with flavour, starting with an easy salsa verde that you absolutely must create from scratch. The slightly charred chicken combined with the tanginess of Mexican green salsa yields tastes that outdo the simplicity of the recipe – making the dish both befitting of a lone weeknight and a family meal!
Yield: Serves 4
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 2/5
Ingredients
SALSA VERDE
- ½ cup fresh flat-leaf parsley, coarsely chopped
- ¼ cup fresh mint, coarsely chopped
- ⅓ cup (80 ml) olive oil
- ½ cup (125 ml) lemon juice
- ¼ cup (50 g) drained capers, chopped coarsely
- 8 drained anchovy fillets, chopped finely
- 2 clove garlic, crushed
CHICKEN THIGH FILLETS
- 50 g butter, chopped
- 8 (880 g) chicken thigh fillets
- 600 g kipfler potatoes, unpeeled
Steps
MAKE SALSA VERDE Combine ingredients in a small bowl.
02. Combine chicken with⅓ cup of the salsa verde in a medium bowl. Toss well to coat.
03. Cook chicken mixture on a heated oiled barbecue grill plate, 5 mins each side or until cooked through.
04. Meanwhile, boil, steam or microwave potatoes until tender, drain. Using a potato masher, crush potato roughly in a large bowl with butter.
05. Serve chicken with potato topped with remaining salsa.
Photo: bauersyndication.com.au