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.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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