User Guide

170
CHIMICHURRI
SPICE-RUBBED
CHICKEN BREASTS
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)
1 tablespoon canola oil
Ingredients
1/4 cup olive oil
1/2 bunch fresh cilantro
1/2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
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In a small mixing bowl, stir together all dried spices.
Pat the chicken breasts dry. Coat with canola oil, then season them
liberally on all sides with spice mixture.
Preheat,setting the temperature to 300°F
(150°C)
, and setting the time
to 3 minutes.
After 3 minutes, add chicken. Set temperature to 300°F
(150°C)
, and set
time to 35 minutes.
While chicken is cooking, combine the chimichurri ingredients in a food
processor and process until nely minced, being careful not to over-
process.
Cooking is complete when internal temperature reaches 165°F
(80°C)
.
Remove let chicken cool for 5 minutes, then serve with a generous amount
of chimichurri.
Instructions
Chimichurri