Argentina Chicken
6 boneless thighs
1 red pepper
½ red onion
1 clove garlic
1 cup whole wheat couscous
Chimichurri:
1 small bunch oregano
1 small bunch flat parsley
1 garlic clove
1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)
1 pablano pepper
¼ cup red wine vinegar
½ cup olive oil
½ cup vegetable or any other light tasting oil
1 lime
salt and pepper to taste
in food processor:
Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!
In a slow cooker:
Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily.
Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.
Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)
