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Minute Chicken with Green Olive Chimmichurri

Minute Chicken with Green Olive Chimmichurri

Chimmichurri is a super delicious Argentinian sauce of parsley and oregano normally served with steak. Recently I was craving chimmichurri but the pesky possums had eaten my oregano.

I did have green olives though. So I made the connection. The first time we had it with steak and was thoroughly happy with the results. However it’s just as good, if not better with the milder flavour of chicken.

Bashing out the chicken like this to make it ‘minute’ chicken only takes a few extra minutes on the prep front, but saves a good 5 minutes on the cooking time. And it tenderizes and makes it much easier to tell when it’s done. Definitely worth it!

There are 7 ingredients listed here but one is olive oil which I don’t count in my 6-ingredient limit.

Course Dinner
Cuisine Argentinian, modern
Keyword beans, chicken, dinner, hot sauce, olives, simple
Cook Time 30 minutes
Servings 2 people

Ingredients

  • 200 g 7oz green olives, pitted
  • 1 bunch flat leaf parsley chopped
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic
  • 3 tablespoons lemon juice
  • 4 chicken thigh fillets
  • 2 large handfuls green beans or green salad to serve

Instructions

  1. For the chimmichurri, place the olives, parsley, oil, garlic, lemon juice and 5 tablespoons water in a small bowl or jug. Using your stick blender puree to a chunky paste. OR puree in your food processor or regular blender. Taste and season with salt if needed (you might not depending on how salty your olives are). Set aside. If using beans, trim to remove stalks but leave the tails intact.

  2. Cut chicken thighs into 2-3 pieces then using your fist, a meat mallet, small saucepan or potato ricer (as I do) bash the chicken until each piece is about 1cm (less than 1/2 inch) thick. Rub chicken with oil and season with salt.
  3. Heat a frying pan or BBQ on a high heat. When the pan / BBQ is hot add chicken and cook for 1-2 minutes on each side or until well browned and no longer pink in the middle. Divide between two plates.
  4. If using beans, return pan to the heat and add beans with a splash of water. Cover with a lid and cook for a few minutes, stirring every minute or so until the beans are bright green and no longer super crunchy.
  5. Divide cooked beans or the salad leaves between plates and drizzle over chimmichurri.

Recipe Video