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Food

Chicken with aji sauce and Peruvian potatoes

Preparation time
20 minutes + 30 minutes marinating
Cooking time
45 minutes
Serves
4

INGREDIENTS

  • 8 (1.6kg) chicken thigh cutlets, (skin on if possible) or 800g boneless chicken thighs (skin on)
  • Coriander sprigs, to garnish
  • Green salad, to serve

Marinade

  • 1 tbsp paprika
  • 2 tsp dried chilli flakes
  • 2 tbsp soft brown sugar
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • Zest and juice of 1 large lime

Aji Sauce

  • 4 green jalapeño chillies, seeded
  • 4 shallots, roughly sliced
  • ¼ cup coriander stems & leaves, chopped
  • 2 tbsp red wine vinegar
  • ½ tsp grated lime zest
  • 1½ tbsp lime juice
  • ¼ cup (60ml) extra-virgin olive oil, plus extra for cooking
  • Salt and freshly ground black pepper

Potatoes

  • 750g potatoes (desiree), peeled and halved
  • ¼ cup (60ml) extra virgin olive oil
  • 1 tbsp dried oregano or marjoram
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper

METHOD

  1. Cut two deep slashes through skin and flesh of chicken. Combine marinade ingredients and rub into chicken. Stand for 30 minutes to 1 hour.
  2. Serve chicken with aji sauce and potatoes. Garnish with coriander sprigs and serve with a green salad, if desired.
  3. Place chicken, skin-side down, on heated, lightly oiled grill plate (or grill of covered barbecue) on low heat about 15 minutes. Turn over, cover chicken with foil (or close barbecue lid) for a further 15 minutes or until chicken is cooked through. Check frequently.
  4. For the aji sauce: place the jalapeños, shallots and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper.
  5. Pre-heat oven to 180°C. Toss potatoes with remaining ingredients and place on a baking tray. Roast until golden (approx 45 minutes). Turn half way if necessary.
Food
Preparation time
20 minutes + 30 minutes marinating
Cooking time
45 minutes
Serves
4

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