CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA
Serves 1
Directions
- 1In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
- 2Rub the mixture all over the chicken thigh.
- 3Leave the chicken to marinate for at least 20 minutes (or overnight).
- 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.
- 5Taste and adjust lime or salt if needed for the Aji Verde.
- 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.
- 7Flip the chicken & cook another 4–5 minutes, basting the chicken in the leftover marinade.
- 8Rest the chicken for a few minutes before slicing.
- 9Char the corn on the stovetop flame.
- 10Cut the kernels off the cob and cook them in the chicken fat in the pan.
- 11Toss the corn with coriander, spring onion, lime juice, salt & pepper.
- 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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