I don't know about you, but my CSA box is overflowing with greens right now. I'm getting more kale, chard, collard greens, parsley, oregano, mustard greens and arugula than I know what to do with. So in an effort to take advantage of these yummy greens before they go bad, I decided to make a chimichurri sauce, an Argentinian specialty, that can be used with practically anything, but I decided to pair it with roast chicken and vegetables.
Here's what you need for the Chimichurri:
- a bunch of parsley (the standard amount you buy at a grocery store)
- 4 T of fresh oregano pulled off the stems
- 4 cloves of garlic, peeled
- 4 T of dried chili pepper (more or less of this if you want it spicier/less spicy)
- 4 T paprika
- 1 teaspoon pepper
- salt to taste
- 1 basil leaf
- olive oil
What to do:
- Coarsely chop the parsley and oregano.
- Combine with the rest of the ingredients (excluding the basil leaf) in a food processor and pulse until finely chopped and well mixed.
- Put the parsley mixture into a glass bowl and add the basil leaf.
- Pour the olive oil over the parsley mixture until it comes to about a fingers width above the parsley mixture.
- Allow to sit for 24 hours to allow the flavors to meld.
For the chicken:
What you need:
- 2 pounds of chicken thighs
- Chimichurri sauce (above)
What to do:
- Combine the chicken thighs with the desired amount of chimichurri sauce and allow to marinate for 4 hours or overnight.
- Preheat the oven to 375 degrees.
- Cook the chicken at 375 degrees for 30-35 minutes.