A spicy Peruvian recipe from Diana Henry. Serve with rice or red quinoa, plus an avocado and leaf salad and a bowl of sour cream.
Ingredients
- 1.8 kg whole chicken
- Grated zest of 1 lime and juice of 2
- 6 plump garlic cloves grated to a purée
- 2 tsp cayenne pepper
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 tsp soft light brown sugar
- 3 tbsp extra virgin olive oil
- For the green sauce
- 3 green chillies deseeded and chopped
- 30 g coriander leaves
- 2 tsp ground cumin
- 2 garlic cloves roughly chopped
- 50 g feta crumbled
- Juice of 1 lime
- 1 tsp soft light brown sugar
- 100 ml extra virgin olive oil
Servings:
Instructions
- Put the chicken in a large bowl or dish. Mix all the other ingredients for the chicken in a small bowl – this is the marinade. Carefully lift the skin on the chicken breast without tearing it. If you can lift the skin right down over the legs then do that too.
- Spoon some of the marinade under the skin, and all over the outside of the bird as well. Cover with cling film and put in the fridge for 3-4 hours. Remove a little before you want to roast the chicken, so it doesn’t go into the oven when it’s fridge-cold.
- Preheat the oven to 190C/ 180C fan/gas mark 5.
- For the sauce, just put everything except the oil into a food processor. Whizz to break everything down, then start adding the oil a bit at a time. You should end up with a thickish sauce. Scrape this into a bowl, cover and set aside until you want to serve it.
- Put the chicken into a roasting tin. Spread the marinade over the top again and roast for 1 hour 10 minutes. Keep an eye on the colour of the bird – any sugar in marinades can burn. If the chicken is getting too dark then cover it with foil.
- To check whether it’s done, stick the tip of a knife into the area between the leg and the main body of the bird. The juices should run clear.
- Serve the bird with the sauce, accompanied as suggested.
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