Chicken Chimichurri with Roasted Asparagus and New Potatoes

Page 138

(1 review)

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Recipe Review

Beautiful green sauce!

We both liked this dish. I have a cold and was looking for something with strong flavors to breakthrough the cold medicine and stuffy nose. This was a great recipe for that.

As promised, easy to make. I used jarred garlic to save time and substituted some fancy zinfandel vinegar which is still red wine vinegar but in a special bottle. Also, I used fingerling potatoes. To me, those are the same as new potatoes, thin-skinned and waxy.

The only thing keeping this from five stars was the one-note dimension, sort of, of the recipe. There are great flavors here- the warm cumin and oregano counter the bright grassy cilantro and parsley but its all the same flavor on the plate- for the chicken, potatoes and asparagus.

Its dark and overcast here in Michigan so I didn't take a great picture. The chimichurri really is a beautiful green color.

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