Garlic Butter Chicken with Chimichurri Sauce

By Food Fusion · 60 min

Ingredients

Instructions

1. Chop the parsley, coriander, onion and garlic, and put them in a jar.
2. Add the pink salt, crushed black pepper, crushed red chilli, oregano, olive oil, vinegar and the juice of 1 lemon. Mix well, cover and rest for 2 hours. The chimichurri is ready; set it aside.
3. Chimichurri keeps in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
4. Cut the chicken into bite-sized pieces and put them in a bowl.
5. Add the pink salt, paprika, black pepper powder, oregano, garlic powder, all-purpose flour, cumin powder and lemon juice. Mix well, cover and marinate for 15 to 20 minutes.
6. Heat the olive oil in a pan. Add the chicken and cook on high heat for 2 to 3 minutes per side. Remove the chicken and set it aside.
7. In the same pan, melt the butter, add the garlic and sauté over medium heat until fragrant.
8. Add the chicken stock and hot sauce and mix well, then add the honey and mix again. The garlic butter sauce is ready.
9. Return the chicken to the pan, toss well and cook over medium heat for 1 to 2 minutes.
10. Serve over cooked rice, topped with the chimichurri.

Summarized from Food Fusion's video. Watch it for the details.

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