Peruvian Green Chicken

w/ Garlic Potatoes and Avocado Salad

Serves: 4

Cooking time ~45 mins

If you've ever been to Assenheims 56 then you'll know how delicious Peruvian Green Sauce is. This is a really easy way to imitate that flavour and tastes really good on the BBQ.

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Ingredients:

12x Boneless Skin-on Chicken Thighs

1kg New Potatoes

5x Garlic Cloves

1 tbsp Ground Cumin

1tbsp Paprika

1 tsp Oregano

1 Lemon

Olive Oil

2x Avocados

1x Cucumber

6x Spring Onions

1x Lime

Fresh Coriander

For the Green Sauce:

30g Fresh Coriander

1x Green Chilli (de-seeded)

2x Garlic Cloves

½ Cup Mayonnaise

Olive Oil

Salt

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Method:

Start by preheating your oven to 180ºc.

Toss your Potatoes in some Olive Oil and 2 finely chopped Garlic Cloves. Season generously with Salt and Pepper and put in the Oven for about 40 minutes. You'll want to check on them and give them a shake after about 20.

For the Chicken, it's best to use skin-on Thighs. They may be difficult to come by filleted so you might have to de-bone them yourself. It's a bit of work but it's worth it. Add the Paprika, Cumin, Oregano, 2tbsp Olive Oil, Salt, Pepper, 3x Garlic Cloves and the Zest and Juice of 1 Lemon to the Chicken and mix well.

For the Green Sauce, blitz all the ingredients in a blender till well mixed. You want to use all of the Coriander - stalks and all. I also added a splash of Water to loosen the mixture a little which you may need to do. Season with Salt and Pepper to taste and set aside.

For the Salad, cube your Cucumber and Avocado and add to a bowl. Slice the Spring Onions finely and add, along with 1tbsp Olive Oil, the Juice of 1 Lime and a bunch of finely chopped Fresh Coriander. Add Salt and Pepper to taste.

Check the Potatoes and give them a shake if needed.

If you're BBQing, get the Chicken on skin-side-down to start and cook until nice and crispy, charred and done all the way through. It should take around 10 minutes or so if they are de-boned.

Once the Chicken is done, plate up and serve with the Green Sauce over the Chicken.

Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.

#WellGoodGrub