Okay, chimmichurri sounds like a weird voodoo  doctor’s chant but I assure you it’s anything but. It’s a beautifully sharp, garlicky sauce with hits of coriander and wholegrain mustard. A low fat sauce that goes very well with steak, but lends a tangy kick to this hot and sticky dish. It’s pretty fun to say, too!

Ingredients

• 2 big breasts of chicken
• 50ml chilli infused olive oil (post coming soon!)
• 100g muscavado sugar
• 3 chopped cloves of garlic
• zest of 2 limes
• 50g grated fresh ginger
• a pinch of salt
• a pinch of pepper

For the chimmichurri sauce

• 100ml red wine vinegar
• 50ml water
• 100ml olive oil
• 1 tsp wholegrain mustard
• 2 cloves of garlic finely minced
• half a red onion very finely chopped
• a handful of chopped coriander
• pinch of salt
• pinch of pepper

First put all of your ingredients for the chicken in a large bowl and give it a good mix til everything is totally coated. Then get your oven onto about 140C Gas mark 2, were going to take this nice and slow and it’ll be you getting the rewards for your patience. Put the chicken into a deep-ish baking tray, cover with tin foil and cook for about 3-4 hours. While it’s cooking, make your chimmichurri. It’s easy, just whisk together all of your wet ingredients and then mix in the onion, garlic, coriander, salt and pepper. Easy! So after your chicken is ready to go, slice that baby up, get some babyleaf salad on your plate and spoon over that delicious chimmichurri. You’re good to go!