CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA

Name: CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 Avocado; 1/4 cups Greek Yoghurt; 1/2 lime of Lime Zest; 1/2 lime of Lime Juice; 1 tbsp Olive Oil; Some Salt; Some Pepper (Black); 1 Corn On The Cob; 1 handful of Coriander, handful; 1 Spring Onion, white parts only, finely sliced; 1 tbsp Feta Cheese, crumbled; 1/2 lime of Lime Juice; 1 tbsp Olive Oil; Some Salt; Some Pepper (Black); 1 Chicken Thigh, skin on, boneless; 2 Garlic Cloves, grated; 1 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Oregano, dried; 2 tbsp Soy Sauce; 1/2 lime of Lime Juice; 2 tbsp Olive Oil; 1 tbsp Pepper (Black); Some Salt, good pinch; 1 Green Chilli, or jalapeño, preferred; less if you want less spicy; 1 Spring Onion, green parts only; 1 Garlic Clove; 1/2 cups Coriander; 1 handful of Mint, small handful

Juicy chicken thighs are marinated in a bold, smoky Peruvian-style spice mix, then pan-fried until the skin turns deeply crisp. They’re served with a bright, creamy ají verde and a fresh corn salsa finished with feta, lime, and herbs. It’s a vibrant, high-flavour meal with a great balance of heat, richness, and acidity.

Juicy chicken thighs are marinated in a bold, smoky Peruvian-style spice mix, then pan-fried until the skin turns deeply crisp. Th... Show more

By Lucy Rosenberg · Original recipe

Health Grade

A- · Excellent

Time

40 min

Price

4,12 €

Calories

1352 kcal

high protein

low sugar

macro-friendly

date night

Method

Prep the produce

Finely separate the green and white parts of the spring onions, keeping them in two small piles. Roughly chop the green chilli, trimming out some seeds if you want a milder sauce. Peel the garlic clove for the sauce if needed, halve and scoop the flesh from the avocado, zest and juice the lime zest and lime juice source limes, roughly chop the coriander, pick the leaves from the mint, and stand the corn on the cob ready for cooking. This little bit of organisation makes the rest of the recipe feel easy.

Marinate the chicken

In a medium bowl, stir together the grated garlic cloves, cumin, smoked paprika, dried oregano, soy sauce, a splash of olive oil, freshly ground black pepper, and a good pinch of salt with the lime juice. Add the chicken thighs and rub the marinade all over, making sure every piece is well coated, especially underneath. Set aside for at least 20 minutes at room temperature, or cover and refrigerate overnight if you are getting ahead.

Blend the ají verde

Add the chopped green chilli, the green parts of the spring onions, the sauce garlic clove, most of the coriander, the mint, avocado, Greek yoghurt, the lime zest, a squeeze more lime juice, a drizzle of olive oil, salt, and black pepper to a blender. Blend until completely smooth and spoonable, scraping down the sides if needed. Taste and sharpen with a little more lime juice or salt if it needs it, then transfer to a bowl and chill while the chicken cooks.

Heat the pan

Set a large heavy frying pan or skillet over medium-high heat and add a small film of olive oil. Let it heat until the oil looks loose and shimmery and the pan feels properly hot; a hot pan is what gives you crisp skin instead of pale, soft chicken.

Crisp the chicken

Lay the marinated chicken thighs skin-side down in the hot pan and press each one down for a few seconds so the skin makes full contact. Cook for 8-10 minutes until the skin is deeply golden and crisp. Turn the chicken over and cook for 4-5 minutes more, spooning over any juices or leftover marinade from the bowl as it cooks, until the meat is cooked through and the juices run clear. Transfer to a plate to rest for a few minutes before slicing.

Char the corn

While the chicken rests, char the corn on the cob over a gas flame if you have one, turning it until lightly blistered in spots, or simply use the hot chicken pan. Cut the kernels from the cobs, then add them to the warm pan with a little of the chicken fat and cook briefly, stirring, just until they pick up colour and flavour from the pan.

Mix the corn salsa

Tip the warm corn into a bowl and toss with the remaining coriander, the finely sliced white parts of the spring onions, feta cheese, a squeeze of lime juice, and a little olive oil. Season with salt and black pepper, then fold everything together gently so the feta stays a little chunky rather than disappearing into the salad.

Slice and serve

Slice the rested chicken into thick strips or leave the thighs whole if you prefer. Spoon the ají verde onto plates or into a serving bowl, add the chicken, and serve the corn salsa alongside. Finish with any extra herbs or a final squeeze of lime juice if you like everything bright and punchy.