Name: Chicken thigh fillets with salsa verde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Salsa verde; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1/4 cup fresh mint, coarsely chopped; 1/3 cup (80ml) olive oil; 1/2 cup (125ml) lemon juice; 1/4 cup (50g) drained capers, chopped coarsely; 8 drained anchovy fillets, chopped finely; 2 clove garlic, crushed; Chicken thigh fillets; 50 gram butter, chopped; 8 (880g) chicken thigh fillets; 600 gram kipfler potatoes, unpeeled

Chicken thigh fillets with salsa verde

This delicious chicken dish is easy to make and packed full of flavour. Your family will love the addition of a zesty homemade salsa verde to their dinner.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

Salsa verde

1/2 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup fresh mint, coarsely chopped

1/3 cup (80ml) olive oil

1/2 cup (125ml) lemon juice

1/4 cup (50g) drained capers, chopped coarsely

8 drained anchovy fillets, chopped finely

2 clove garlic, crushed

Chicken thigh fillets

50 gram butter, chopped

8 (880g) chicken thigh fillets

600 gram kipfler potatoes, unpeeled

Method

1.Make salsa verde: Combine ingredients in a small bowl.

2.Combine chicken with 1/3 cup of the salsa verde in a medium bowl. Toss well to coat.

3.Cook chicken mixture on a heated oiled barbecue grill plate, 5 minutes each side or until cooked through.

4.Meanwhile, boil, steam or microwave potatoes until tender, drain. Using a potato masher, crush potato roughly in a large bowl with butter.

5.Serve chicken with potato topped with remaining salsa.

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Ingredients

Method

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