Crispy Peruvian Style Chicken with Ají Verde and a Charred Corn Salsa
Serves 1
Directions
- 1In a bowl, combine garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, and salt.
- 2Rub the mixture all over the chicken thigh.
- 3Let the chicken marinate for at least 20 minutes in the fridge (or overnight).
- 4For the Ají Verde, add all ingredients (green chilli, spring onion, garlic, coriander, mint, avocado, Greek yoghurt, lime zest and juice, olive oil, salt, and pepper) to a blender and blend until smooth.
- 5Taste the Ají Verde and adjust lime or salt if needed.
- 6When ready to cook, heat a pan with a little olive oil.
- 7Place the chicken skin-side down in the pan with a protein press on top and cook undisturbed for about 8–10 minutes until deeply golden and crisp.
- 8Flip the chicken and cook for another 4–5 minutes, basting with the leftover marinade until cooked through.
- 9Remove the chicken from the pan and let it rest for a few minutes before slicing.
- 10To make the charred corn, char the corn on the stovetop flame (if no barbecue is available).
- 11Cut the kernels off the cob and toss them in the pan with the chicken fat and flavor.
- 12Mix the corn with coriander, finely sliced spring onion, lime juice, olive oil, salt, and pepper.
- 13Finish the corn salsa with crumbled feta.
Ingredients
- 1 chicken thigh, skin on boneless
- 2 grated garlic cloves
- 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
- 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 and juice of half
- 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 press
Tips
- Use a protein press to get the chicken skin golden and crisp.
- Baste the chicken with leftover marinade as it cooks to soak in flavor.
- To char corn without a barbecue, do it directly over a stovetop flame.
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