If I had to cram all of cooking into a tiny box with the widest possible appeal? Protein, vegetables, and a comeback sauce. Not only is this easy and delicious, it sits well.
What you will need
4 large Carrots
1 head Purple Cabbage
4 cloves Garlic
1/2 bunch Italian Parsley
1/2 cup Red Wine Vinegar
1 Tbsp dried Oregano
1/2 cup Olive Oil
1 lb Boneless Skinless Chicken Thighs
1 Tbsp Chili Flake
1 tsp Ground Cumin
Salt(Nutritional facts 260 calories, 20.59 g fat, 10.26 g carbohydrates, 8.69 g protein, 38 mg cholesterol, 812 mg sodium)
How to cook
Peel the carrots and grate on a box grater.
Halve and core the cabbage, then slice into strips as you would for a coleslaw.
Wash and pick the parsley and chop it up fine. The amount of parsley you use here is quite flexible. Parsley comes in varying amounts, but just chop enough to thicken out the sauce. Roll the leaves up in a bundle and slice thin. Then, with your dominant hand on the knife handle and pinning the point of the blade with the opposite hand, rock your knife like a seesaw back and forth over the pile.
Peel garlic cloves and chop or grate to a fine paste.
To make the chimichurri, start by pouring the olive oil into a medium-sized mixing bowl.
Add the chopped parsley.
Add the crushed garlic.
Add the chili flakes.
Add the dried oregano.
Add the red wine vinegar.
Season the chicken with salt, pepper, and cumin.
Pour some olive oil into a heavy skillet over high heat.
Pour some olive oil into a heavy skillet over medium/high heat. Brown each thigh on both sides. Depending on the size of your chicken thighs, they should be cooked through at this point. Cook chicken to an internal temperature above 165°F.
Put the sliced cabbage in a large mixing bowl.
Add the grated carrot.
Toss with a little salt and pepper.
Toss with a drizzle of chimichurri.
Serve chicken thighs over a pile of cabbage and carrots with a healthy topping of chimichurri.