Peri Peri Butterflied Chicken Breast and Chimichurri

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the tomatoes. Halve the lime. Peel and grate the garlic (or use a garlic press). 

Roughly chop the coriander and parsley (stalks and all).

In a large bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside. 

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once cooked, transfer the chorizo to a small bowl and set aside. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Once the potatoes are back in the oven, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). 

Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken!

Put the peri peri seasoning in a bowl with a good pinch of salt and some pepper and mix together. Lay the chicken breasts in the bowl, then toss to ensure the chicken gets an even coating. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat the (now empty) chorizo frying pan on medium heat (no need to clean), with another drizzle of oil if needed.

Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.

Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, add the coriander, parsley and garlic to a medium bowl with the olive oil for the chimichurri (see pantry for amount), chilli flakes and remaining lime juice. Season with salt and pepper. Mix well.