CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Serves 1
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Directions

  1. 1In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
  2. 2Rub the mixture all over the chicken thigh.
  3. 3Leave the chicken to marinate for at least 20 minutes (or overnight).
  4. 4Add all Aji Verde ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest & juice, olive oil, salt & pepper) to a blender & blend until smooth.
  5. 5Taste and adjust lime or salt if needed for the Aji Verde.
  6. 6In a heated pan with olive oil, place the chicken skin-side down with a protein press to get the skin golden & crisp, cooking for about 8–10 minutes.
  7. 7Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
  8. 8Rest the chicken for a few minutes before slicing.
  9. 9Char the corn on the stovetop flame.
  10. 10Cut the kernels off the cob and cook them in the chicken fat in the pan.
  11. 11Toss the corn with coriander, spring onion, lime juice, salt & pepper.
  12. 12Finish the corn salsa with 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 a lime
  • 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 a lime
  • 1 tbsp olive oil
  • 1 pinch 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 pressbarbecuestove top flame

Tips

  • For charred corn without a barbecue, use a stovetop flame.
  • Baste chicken with leftover marinade for extra flavor.

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