Chimi Roccan Chicken is a savory, spicy chicken dish that will leave you wanting more. Like nothing, you have ever had before. By the way, this Fusion chicken is made with herby Chimichurri sauce plus a spicy chili sauce.
Why the name? Well, this recipe is a combination of my versions of Chimichurri sauce and Moroccan chili sauce in it. Chimichuri originated in Argentina. So I thought it needed to pay homage to those two countries. Hence the name Chimi Roccan Chicken. What to do with leftover sauces? I don’t like to waste. Therefore I combined the two to create this a recipe. Incidentally, I came up with this recipe a couple of years ago because I had leftover sauces.
I highly suggest making both sauces ahead of time as it will speed up making this recipe. In fact, these sauces can be made up to a week or two in advance.
Chimi Roccan Chicken:
As a matter of fact, Chimichuri is a fresh garlic herb sauce used to top meats with. It is absolutely delicious on its own or dipping vegetables into. If you have never had Chimichurri I highly recommend it.
My Moroccan Chili sauce is slightly spicy with harissa chili sauce. Which incidentally I have found at my local grocery store. However, if you can’t seem to find it you can order Harissa Chili Paste online.
Needless to say that this dish is slightly spicy as well as garlicky. In all honesty, I am a wimp when it comes to heat and therefore I purchase mild Harissa Chili Paste. However, if you like it spicier simply purchase the Hot Harissa Chili Paste.
Chimi Roccan Chicken
Ingredients:
- 4 chicken breasts
- 1 1/2 cup Moroccan Chili Sauce
- 1/4 -1/2 cup Chimichurri Sauce
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
Cut up chicken and onion.
Salt and pepper the chicken. Fry up chicken and onion in a frying pan on medium heat. Once cooked add remaining ingredients. Cook until heated through. Is good with cauliflower rice or cauliflower mash. Serves 4 -6
Chimi Roccan Chicken
Ingredients
- 4 breasts of chicken
- 1 1/2 cup Moroccan Chili Sauce See my blog for recipe
- 1/4 cup Chimichurri Sauce See my blog for recipe
- 1/2 cup chicken broth
- 1/2 cup chopped onions
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Cut up chicken and onion.
- Salt and pepper the chicken.
- Fry up chicken and onion in a frying pan on medium heat.
- Once cooked add remaining ingredients.
- Cook until heated through. Is good with cauliflower rice or cauliflower mash. Serves 5
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 356 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 57 mg | 19 % |
| Sodium 382 mg | 16 % |
| Potassium 196 mg | 6 % |
| Total Carbohydrate 15 g | 5 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 21 g | 42 % |
| Vitamin A | 2 % |
| Vitamin C | 2 % |
| Calcium | 5 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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