Ingredients
- Theo’s Chicken churrasco brochettes 2
- Chick peas 10g
- Extra virgin olive oil 10ml
- Everyday Favourites oregano 1g
- Everyday Favourites crushed chillies Pinch
- McCain signature sweet potato fries 50g
Method
- Place the chicken brochettes in a roasting tin and cover with foil, cook at 170°C for 20 minutes, turning once.
- To make the chimichurri houmous place the chick peas, extra virgin olive oil. oregano and crushed chilli in a blender with some kale, cabbage, coriander, lime zest and juice and blend until smooth.
- Deep fry the sweet potato fries and serve.
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