Ingredients:
10 garlic cloves, peeled
1 bunch flat leaf parsley, stemmed
3/4 cup olive oil
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
1/4 cup chicken broth
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 small red chili peppers, seeded and diced
salt & freshly ground black pepper
3 whole chicken breasts, halved, boned and flattened
2 tablespoons olive oil
3 tablespoons shredded coconut
3 tablespoons dried currants
1 tablespoon olive oil
1 cup long grained white rice
2 cups chicken broth
salt & freshly ground black pepper
2 slices limes
Directions:
To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
In the same saucepan, heat the oil over medium high heat. Add the rice and saute for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
Add the toasted coconut and currants, stirring through with a fork.
Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.