Wednesday, 10 January 2018

Peruvian Roast Chicken


Sounds exotic does it not? I made this chicken before and when I wanted some protein for my weekday salad, I thought it would be good to revisit this recipe.

The marinade for the chicken is very smoky and pungent. You mix together garlic, smoked paprika, cumin, dried oregano, black pepper, lime zest/juice and oil.


This time the chicken is spatchcocked, backbone removed and laid out flat. I marinated the chicken overnight for better flavor permeation and yes, like before, it was left uncovered in the fridge like so.


I takes less time to cook when you have the chicken spatchcocked and it was done in 50 minutes (as compared to 1 hour 20 minutes). 

There is a sauce that goes with the chicken. It's green and rather pungent on account of the herbs that go into it.


This time I made the sauce in a food processor instead of the blender, it wasn't as green as the one I made earlier. I did not have Italian basil (which I think that is the basil that is used in the recipe) and like before I substituted it with Vietnamese basil.


The sauce tasted much better with more lime juice as compared to a mere two teaspoons as mentioned in the recipe. 


I like this roasted chicken very much and I think if I ever use this marinade again, it will be only with chicken legs as dread eating the breasts. It's definitely better to cook chicken using the parts that you enjoy.

Peruvian Roast Chicken
Recipe source : Adapted from Nom Nom Paleo

Ingredients :
- 1 whole chicken, washed and pat dry

Marinade :
- 4 cloves garlic, finely minced (I used a garlic press)
- 4 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp freshly pounded black pepper
- 1 tbsp cumin powder
-1 tbsp smoked paprika
- 1 tsp dried oregano
- zest and juice of two limes

Method :
1. Cut off the back bone of the chicken.
2. Then make a cut at the cartilage of the breastbone to make it easy for you to press the chicken down flat.
3. Mix all the marinade ingredients together.
4. Then using your fingers, gently go under the chicken skin to separate it from the flesh to create a pocket (breast and thighs). 
5. Rub the marinade under the skin and on the skin.
6. Leave the chicken in the fridge to marinate overnight.
7. The next day, take the chicken out to room temperature.
8. Place the chicken on a wire rack placed over a lined baking tray and roast at 180C for 50 minutes or until chicken is cooked through.

Aji Verde Sauce
Recipe source : Adapted fron Nom Nom Paleo

Ingredients :
- 2 tbsp olive oil
- 3 cloves garlic, finely minced (I used a garlic press)
- 3 jalapenos, remove stem and seeds and slice
- 1 stalk spring onion, chopped
- 1/2 cup mayaonnaise
- a handful each of mint, basil and coriander 
- juice from 2 limes

Method :
1. Place olive oil and minced garlic in a microwave proof bowl. Microwave for 30 seconds. Set aside.
2. Put the rest of the ingredients into a food processor and process until well combined. Then add the olive oil and garlic and process again until the mixture is smooth and creamy.
3. Store in a container in the fridge until ready to serve.

25 comments:

  1. Looks so good!!! Your basil leaves look so green and healthy!

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    Replies
    1. The basil were fertilized with compost. Good stuff!

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  2. You seem to be a roast chicken expert. :-) I love Peruvian seasonings.

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    Replies
    1. Chicken is the only thing I know how to cook well hah..hah...

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  3. First, you can chop a whole chicken (after roasting)...now you can spatchcocked it too! Amazing skills you have :) That sauce you made with Vietnamese basil...is that the same ones they use to stir-fry with beef in Vietnamese restaurants? If yes, then I totally despise it! >_< I once ordered this dish and the herb was so pungent...and stinky (to me) that it rendered it inedible. It's my most hated herb of all.

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    Replies
    1. Actually I used kitchen scissors to cut the chicken hah..hah... I am hopeless at chopping chicken!Yes, that's the basil that you hate hee..hee... But I love it stir fried with minced meat Thai style.

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  4. I prefer chicken breast meat so giveme, giveme, giveme them when you roast whole chicken. Hahahahaha beginning to sound like TM!

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    Replies
    1. hah..hah... sure thing, you can have the breast meat :)

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  5. Your food presentation is always the bomb, PH!

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  6. Drumstick and chicken wing, my favourite part...

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  7. Definitely restaurant standard!

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    Replies
    1. Aiyo, you are so generous with your comment hee..hee...

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  8. at this point, you could compile an entire chicken cookbook - and it would be a good book to have in the kitchen! :)

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  9. Have not tried that sauce before, very curious to try

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    Replies
    1. It has a strong taste but I like it.

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  10. Such a sexy roast chicken, LOL!

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  11. Phomg Hong, you are a roast chicken expert! Have you tried Thomas Keller’s roast chicken? Three ingredients, very easy and most delicious!

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    Replies
    1. AH, I must look that up! Thanks for the suggestion, Su!

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  12. Nak beli ayam sekor mcm tulah esok hihi... lama tak buat ayam panggang weyh

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    Replies
    1. Sekor nampak cantik tapi LL tak pandai potong ayam.

      Delete

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