Salsa verde chicken recipe

Name: Salsa verde chicken recipe
Total time: 80 min
Ingredients: 1.2 kg small waxy potatoes (such as kipfler, Dutch cream or pink eyes), scrubbed; 1.8 kg chicken, boned; 2 whole preserved lemons, flesh discarded and skin rinsed and finely chopped; olive oil; Salsa verde; 50 gm (2½ cups) flat-leaf parsley; 30 gm (2 cups) mint; 18 gm (½ cup) rosemary; 4 garlic cloves, peeled; 4 anchovy fillets; 2 tbsp small salted capers, rinsed; 2 tsp red wine vinegar; 1 tbsp lemon juice; 60 ml (¼ cup) extra-virgin olive oil

www.gourmettraveller.com.au

Salsa verde chicken by Rodney Dunn is a vibrant, herbaceous dish with tender chicken. A fresh, easy recipe perfect for dinners or entertaining.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

1.2 kg small waxy potatoes (such as kipfler, Dutch cream or pink eyes), scrubbed
1.8 kg chicken, boned
2 whole preserved lemons, flesh discarded and skin rinsed and finely chopped
olive oil
Salsa verde
50 gm (2½ cups) flat-leaf parsley
30 gm (2 cups) mint
18 gm (½ cup) rosemary
4 garlic cloves, peeled
4 anchovy fillets
2 tbsp small salted capers, rinsed
2 tsp red wine vinegar
1 tbsp lemon juice
60 ml (¼ cup) extra-virgin olive oil