CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA
Serves 1
Directions
- 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
- 2Rub the marinade all over the chicken thigh and let it rest in the fridge for at least 20 minutes (or overnight).
- 3For the Aji Verde, add green chilli, spring onion (green parts), garlic clove, coriander, mint, avocado, Greek yogurt, lime zest & juice, olive oil, salt & pepper to a blender and blend until smooth.
- 4When ready to cook, heat a pan with a little olive oil.
- 5Place the chicken skin side down in the pan with a protein press on top and cook undisturbed until deeply golden and crisp (about 8-10 minutes).
- 6Flip the chicken and cook for another 4-5 minutes, basting with the leftover marinade until cooked through.
- 7Remove the chicken from the pan and let it rest for a few minutes before slicing.
- 8Char the corn on the cob directly over a stovetop flame if you don't have a barbecue.
- 9Cut the kernels off the cob and cook them in the pan with the leftover chicken fat and flavor.
- 10Toss the corn with coriander, spring onion (white parts), lime juice, olive oil, salt, and pepper.
- 11Finish the corn salsa with a little crumbled feta.
Ingredients
- 1 chicken thigh, skin on boneless
- 2 garlic cloves, grated
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 2 tbsp soy sauce
- 0.5 lime, juice of half
- 2 tbsp olive oil
- 1 tbsp black pepper
- 1 pinch salt
- 1 green chilli (or jalapeño)
- 1 spring onion, green parts only
- 1 garlic clove
- 0.5 cup coriander
- 1 handful mint
- 0.5 avocado
- 0.25 cup greek yoghurt
- 0.5 lime, zest & juice of half
- 1 tbsp olive oil
- salt & pepper
- 1 corn on the cob
- 1 handful coriander
- 1 spring onion, finely sliced - white parts only
- 1 tbsp crumbled feta
- 0.5 lime, juice
- 1 tbsp olive oil
- 1 pinch salt & pepper
Equipment
bowlfridgeblenderpanprotein pressbarbecue (optional)stove top flame
Tips
- Use a protein press to get the chicken skin golden & crisp.
- Baste the chicken in the leftover marinade for maximum flavor.
- To char corn without a barbecue, do it directly over your stovetop flame.
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