CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Serves 1
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Directions

  1. 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
  2. 2Rub the mixture all over the chicken thigh.
  3. 3Let the chicken rest in the fridge for at least 20 minutes (or overnight).
  4. 4Add all Aji Verde ingredients to a blender and blend until smooth.
  5. 5Taste the Aji Verde and adjust lime or salt if needed.
  6. 6Heat a pan with a little olive oil.
  7. 7Place the chicken skin-side down in the pan with a protein press on top.
  8. 8Cook the chicken undisturbed for about 8–10 minutes until deeply golden and crisp.
  9. 9Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade, until cooked through.
  10. 10Remove the chicken from the pan and let it rest for a few minutes before slicing.
  11. 11Char the corn on the stovetop flame.
  12. 12Cut the kernels off the cob and cook them in the pan with the chicken fat and flavor.
  13. 13Toss the corn with coriander, spring onion, lime juice, salt, and pepper.
  14. 14Finish 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
  • 2 tbsp olive oil
  • 1 tbsp black pepper
  • pinch salt
  • 1 green chilli (or jalapeño)
  • 1 spring onion, green parts only
  • 1 garlic clove
  • 0.5 cup coriander
  • handful mint
  • 0.5 avocado
  • 0.25 cup greek yoghurt
  • 0.5 lime, zest & juice
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 corn on the cob
  • handful Coriander
  • Spring onion, finely sliced - white parts only
  • 1 tbsp crumbled feta
  • 0.5 lime, juice
  • 1 tbsp olive oil
  • Pinch Salt & pepper

Equipment

bowlfridgeblenderpanprotein pressbarbecuestove top flame

Tips

  • Use the leftover marinade to baste the chicken as it cooks.
  • To char corn without a barbecue, do it directly over a stovetop flame.

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