Today we’re talking about the health benefits of a few greens, mainly parsley and cilantro, that have a South American focus. Guest chef, Anita Dukeman, is preparing Chimichurri sauce to serve with chicken/beef skewers.
Join Anita as we take a culinary trip to Argentina on Saturday, March 17th, from 11:30 a.m. to 1 p.m.
We’ll be celebrating the unique tastes of Argentina as we prepare a few Argentinian-style favorites—Grilled Chicken with Chimichurri Sauce, Argentine Lentil Stew, and a platter of Fresh Fruits and Vegetables.
This class is designed specifically for teens, grades 6th through 9th. The class is limited to 10 teens and there is no cost to attend.
Please call the Arthur Public Library District at 543-2037 to register.
1/2 cup flat leaf (Italian) parsley.
1/2 cup cilantro
1/2 small white onion, rough chop
2-3 cloves garlic
3/4 cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lemon or lime juice (optional)
2 Tablespoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon salt (or to taste)
1 teaspoon red pepper flakes or 1/2 Tablespoon pepper sauce (I use Frank’s Red Hot)
1 1/2 to 1 3/4 pounds boneless chicken breasts or sirloin steak
REMOVE stems from parsley and cilantro.
Place the parsley, cilantro, onion, garlic, red wine vinegar, olive oil, lemon juice, oregano, cumin, salt, and hot pepper sauce into a blender or food processor.
BLEND on low speed (if using a blender) or PULSE about 10-15 time (scape down bowl at around 5 seconds), until ingredients are JUST evenly blended. You don’t want it to look like mush. You can chop the ingredients with a knife, if desired.
CUT the chicken or steak into strips or cubs. PLACE in a shallow dish.
SPOON half of your chimichurri sauce over the chicken or steak, and MIX to coat completely. RESERVE remaining chimichurri.
THREAD chicken or steak onto skewers, and GRILL for about 2-3 minutes on each side until no longer pink. PLACE onto a serving plate. SERVE with reserved chimichurri.