Chimichurri is one of those mouth-watering sauces that explodes with flavor upon first bite! Try this recipe now… Trust us. Herbaceous chicken thighs are seared to perfection, smothered in chimichurri, served over a bed of Spicy Cauliflower Quinoa. Pair with your favorite veggie!
This recipe features our Marsala olive oil, but feel free to use ANY of our varietal olive oils.
Andrew Sciabica
4
120 minutes
20 minutes
Dinner
2 lb Chicken Thighs
3/4 Cup Marsala Olive Oil
1/2 Cup Sciabica's Red Wine Vinegar
4 Cloves Garlic
1 Whole Shallot (roughly chopped)
3 Tbsp Red Chili Flakes
1/2 Cup Cilantro (roughly chopped)
1/4 Cup Flat Leaf Parsley (roughly chopped)
2 Tbsp Oregano (roughly chopped)
1 Tsp Sea Salt
2 Tsp Sciabica's Jalapeno Olive Oil
1 Cup Quinoa
2 Cups Chicken Broth
16 oz Riced Cauliflower
2 Tsp Sea Salt
Place all chimichurri ingredients into a food processor and pulse until combined but still slightly chunky
Set aside ½ cup of chimichurri.
Place chicken thighs in a storage container and cover with remaining chimichurri, completely coating each piece.
Marinate chicken for 2 hours in the fridge.
Rinse quinoa with strainer until water runs clear
Place in a pot with chicken stock and cook on Medium heat for 15 minutes or until all the liquid has been absorbed.
Heat up a non-stick pan with Jalapeno olive oil on Medium-High heat
Saute cauliflower and 1tsp salt (or to taste) in the pan with Jalapeno olive oil on until lightly browned.
Add cauliflower to cooked quinoa.
Heat up a non-stick pan with a lite coating of EVOO on Medium-High heat.
Saute marinated chicken in pan, flipping regularly, until internal temperature reaches 165 degrees
Serve it up with your favorite sauteed or steamed veggies!