Argentine Wild Cherry Chicken Platter

Laura Kurella, Wellston, MI
2024 wild rice recipe contest finalist

1 lb Just Bare® Boneless Skinless Chicken Thighs, cubed
salt and pepper, to taste
2 tbsp canola oil
2 cups cooked wild rice
fresh lime wedges and cilantro, garnish

Chimichurri (blend in food processor; chill at least one hour):
2 cloves garlic, peeled
1 small shallot, peeled
2 tbsp each: dry red wine (or red wine vinegar) and fresh lime juice
½ cup pitted fresh cherries (tart or dark)
8 sprigs fresh cilantro
4 sprigs fresh parsley
4 fresh mint leaves
¼ tsp crushed red pepper flakes
1 tsp pink sea salt
½ cup canola oil

In medium skillet, brown chicken with salt and pepper in oil. Stir in wild rice; heat through. Drizzle with chimichurri; garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council