Peruvian Chicken

• 분량: Serves 1
• 총 시간: 36 minutes

재료

CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Chicken

1 chicken thigh, skin on boneless

2 garlic cloves, grated

1 tsp cumin

1 tsp smoked paprika

1/2 tsp dried oregano

2 tbsp soy sauce

Juice of half a lime

2 tbsp olive oil

1 tbsp black pepper

Good pinch of salt

Ají verde

1 green chilli (or jalapeño, which is preferred and less if you want less spicy)

1 spring onion, green parts only

1 garlic clove

1/2 cup coriander

Small handful of mint

1/2 an avocado

1/4 cup greek yoghurt

Zest & Juice of 1/2 a lime

1 tbsp olive oil

Salt & pepper

Corn salsa

1 corn on the cob

Handful of Coriander

Spring onion, finely sliced - white parts only

1 tbsp crumbled feta

½ lime, juice

1 tbsp olive oil

Pinch of Salt & pepper

방향

Chicken

In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.

Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised).

Ají verde

Add all the ingredients to a blender & blend until smooth

Taste and adjust lime or salt if needed.

Cook the chicken

In a heated pan with olive oil, Place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes.

Flip & cook another 4–5 minutes basting the chicken in the leftover marinade.

Rest for a few minutes before slicing.

Corn salsa

char the corn on the stove top flame, cut the kernels off the cob the cook in the chicken fat.

Toss with coriander, spring onion, lime juice, salt & pepper. Finishing with feta.