Chimmi Churi Chicken with Balsamic Roast Potatoes

Episode 84 - Chimmi Churi Chicken with Balsamic Roast Potatoes Ingredients:
  • Chicken:
  • 1 large free range Chicken
  • 12 large peeled Potatoes Chimmi Churri Sauce:
  • 1 bunch Basil
  • 10 cloves Garlic
  • 1 cup extra virgin olive oil
  • 3 tbps lemon/lime juice
  • Zest of one lemon
  • 1 red chili (seeds removed)
  • 3 tbsp red wine vinegar
  • 1 tbsp oregano
  • ½ tbsp Salt & Pepper
  • ½ tbsp cumin


  1. Mix all ingredients in blender (except oil) until smooth.
  2. Add oil last and continue to mix until emulsified.
  3. Use at room temperature.
  4. Massage the sauce all over the chicken, inside and out!
  5. For best results allow to marinate for at least 3 hours or over-night.
  1. Peel and place in plenty of boiling salted water and cook until just beginning to soften.
  2. Drain and place in mixing bowl and coat with a generous amount of a cheap balsamic vinegar ( about ½ small bottle)
  3. Add the potatoes to the chicken after approx 45 mins of cooking time, allow to crispen along with the chicken witch should take around 1hr and 15 mins (Over 1kg bird ).