High Flavor, Low Labor: Reinventing Weeknight Cooking
Chicken Chimichurri with Roasted Asparagus and New Potatoes
Page 138
Tags:
Recipe Reviews
goodfoodhunter from , MI
Beautiful green sauce!
We both liked this dish. I have a cold and was looking for something with strong flavors to breakthrough the cold medicine and stuffy nose. This was a great recipe for that.
As promised, easy to make. I used jarred garlic to save time and substituted some fancy zinfandel vinegar which is still red wine vinegar but in a special bottle. Also, I used fingerling potatoes. To me, those are the same as new potatoes, thin-skinned and waxy.
The only thing keeping this from five stars was the one-note dimension, sort of, of the recipe. There are great flavors here- the warm cumin and oregano counter the bright grassy cilantro and parsley but its all the same flavor on the plate- for the chicken, potatoes and asparagus.
Its dark and overcast here in Michigan so I didn't take a great picture. The chimichurri really is a beautiful green color.
Login or register to add your own review of this recipe.