Ingredients
2 lbs chicken thighs skin on
2 cloves garlic minced
1/2 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1 large lemon juiced
2 tablespoons olive oil
For the Green sauce (Aji Verde)
1 cup cilantro
1 small Jalapeno chopped
1 clove garlic minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream
Instructions:
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Preheat the oven to 200C/400F. Line a large baking dish with baking paper (parchment paper).
In a mixing bowl, add the garlic, cumin, smoked paprika, salt, and pepper, along with the juice of a lemon. Add the chicken thighs and mix together until fully coated.
Place the chicken thighs, skin on, onto the baking dish and roast for 30-35 minutes, or until they reach an internal temperature of 165F.
While the chicken is roasting, prepare the green sauce. Add all the ingredients into a high speed blender or food processor and blend until smooth.
Remove the chicken from the oven and let it rest for 5 minutes, before serving and drizzling the sauce on top.
Notes:
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STORING CHICKEN: Store leftover Peruvian chicken in the fridge in airtight containers or wrapped in aluminum foil. It will last up to 4 days in the fridge. Reheat in the oven wrapped in foil.
STORING GREEN SAUCE: The leftover green sauce should also be stored in the refrigerator, covered, and it will keep for up to one week.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 3g | Protein: 16g | Fat: 21g | Sodium: 299mg | Potassium: 270mg | Fiber: 1g | Vitamin A: 450IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg | NET CARBS: 2g
