Every once in a while you make a new discovery, or your smart friends do, and they tell you about it! This is the case with this fantastic Peruvian chicken recipe which has a facinating list of ingredients and an amazing sauce which frankly is great on everything. I adapted this recipe from the NYTimes recipe site so not sure how actually authentic it is but it will become a new favorite, trust me. I did not have the authentic chilis and chili pastes requested but my substitutions worked great, so you do you.
Ingredients for the chicken
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo (I did not have that so I used Sambal)
1tablespoon lime juice
1teaspoon aji panca paste (also did not have that so I used chipotle powder)
1teaspoon Dijon mustard
1teaspoon ground cumin
1teaspoon freshly ground black pepper
½ teaspoon Kosher salt
8 bone in chicken thighs
Extra-virgin olive oil, as needed
Ingredients for the sauce
1cup cilantro leaves and tender stems (pack to measure)
1 jalapeño, seeded and diced
1/3 cup crumbled feta cheese
1garlic clove, chopped
2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano
¾ teaspoon Kosher salt, more to taste
a few turns of fresh black pepper
½ teaspoon Dijon mustard
½ tablespoon aji amarillo (or Sambal)
½ teaspoon honey
½teaspoon ground cumin
½cup extra-virgin olive oil
Lime wedges, for garnish
Procedure
In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken thighs , turning to coat them all over with marinade. Cover and refrigerate at least 2 hours but better overnight in the fridge. Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil. Roast until skin is golden and chicken is cooked through, 35 to 45 minutes. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving. Alternatively you can grill the chicken first to give it a nice char then finish it in the oven.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeño, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Put the chicken on the serving platter and drizzle with sauce and serve. I suggest over rice or with a nice avocado corn and tomato salad. You are welcome!This will feed 4 people.
