Chimichurri Chicken With Chickpea Salad

01Method

1. 1

   Combine all chimichurri ingredients in a small blender or food processor and blend into a smooth paste. Set aside while you prepare the remaining components.

2. 2

   Make three shallow cuts into each piece of chicken, then coat thoroughly in the chimichurri paste, setting aside two tablespoons for the salad. Refrigerate for at least one hour to marinate, then place skin-side up in a roasting tin and cook in an oven preheated to 200°C for 45–50 minutes, until fully cooked through.

3. 3

   While the chicken roasts, combine the chickpeas, chilli, and red onion with the yoghurt, then fold in the reserved chimichurri. Season with salt and pepper to taste.

4. 4

   Arrange the chickpea mixture over a bed of baby spinach and place the chicken pieces on top to serve.