Chimichurri Chicken Thighs with Spiced Spiralized Potatoes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
8boneless chicken thighs
salt and pepper
2tablespoonsextra virgin olive oil
4medium red potatoes
1/2teaspoongarlic powder
¼teaspoonpaprika
salt and pepper
optionalto serve: salad
For the chimichurri:
1cuppacked fresh flat-leaf parsley
1teaspoondried oregano
1cuppacked fresh cilantro
3large garlic cloves
1seeded and chopped serrano chile or jalapeño
1/4cupchopped white onion
3tablespoonsred wine vinegar
4tablespoonsolive oil
Instructions
Season both sides of the chicken thighs generously with salt and pepper. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the seasoned chicken and cook for 7 minutes per side. Transfer to a plate and cover to keep warm.
While chicken cooks, spiralize the potatoes on Blade D and trim them with clean kitchen shears. Set aside. Also, prepare the chimichurri. Place all of the ingredients into a mini chop food processor and pulse until creamy. Taste and adjust, if necessary.
Immediately add in the potato noodles and season with garlic powder, paprika, salt, and pepper. Toss well to combine and cook for 7 minutes or until potato noodles are cooked through (cover the pan if the noodles start to stick to the bottom.)
Serve two chicken thighs with potato noodles and drizzle with chimichurri over. Serve with salad, if desired.
Recipe Notes
The chimichurri serves about 6 people, so you won't use it all.