- Half chicken
- Casarecce pasta
- 1 red wine sachet
- 1 olive oil sachet
- 1 green capsicum
- 1 tomato
- 1 jalapeno
- 1 red onion
- 1 garlic clove
- 1 parsley bunch
- 1 coriander bunch
Pantry staples: Cooking oil, salt
Allergens: Wheat, gluten, garlic, onion
Specialised equipment: Char grill pan or BBQ (optional)
Chef's note: Remove the chicken from the fridge at least 30 minutes before cooking to bring it to room temperature and ensure even cooking. To tell if the chicken is cooked, pierce the flesh and if the juices run clear then the chicken is cooked.
*use half the onion and half the pasta provided.
1. Prepare the ingredients
Preheat a char grill pan, barbecue or frying pan over medium heat. Wash the vegetables. Cut the tomato, onion* and capsicum into a 1cm dice. Roughly chop half of the parsley. Finely chop the remaining parsley and the coriander. Grate or finely chop the garlic. Finely chop the jalapeno.`
2. Season the chicken
Drizzle the chicken with a little cooking oil and a sprinkle of salt.
3. Cook the chicken
Place the chicken skin side down onto the char grill pan, barbecue or frying pan. Place a heavy pan or plate on the chicken to flatten it. Cook for 10 minutes each side or until cooked through. You can cover the chicken with a lid, heatproof bowl or saucepan to help it cook.
4. Make the chimichurri
Combine the red wine vinegar, garlic, olive oil and the finely chopped herbs in a bowl. Season to taste. Add jalapeno to taste.
5. Cook the pasta
Bring a saucepan of salted water to the boil. Add the pasta* and cook for 8 minutes or until almost cooked through. Strain through a sieve.
6. Make the casarecce salad
Combine the casarecce pasta with the diced onion, capsicum, tomato and a couple of spoons of the chimichurri.
7. Cut the chicken
Cut the chicken into pieces.
8. To serve
Place the chicken onto serving plates. Top with the remaining chimichurri and the roughly chopped parsley. Serve with the pasta salad.