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Prep Time
40 min
Cuisine
Peruvian
For this twist on succulent Peruvian chicken, you'll marinate British chicken thighs in spices and citrus, then bake until charred and crisp. Serve with zingy aji verde. Buen provecho!
Prep Time
40 min
Cuisine
Peruvian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 703 kJ 168 kcal |
2969 kJ 709 kcal |
Fat of which saturates |
10 g 2.3 g |
42.2 g 9.7 g |
Carbohydrate of which sugars |
11.4 g 3.7 g |
48 g 15.6 g |
Fibre | 1.4 g | 5.9 g |
Protein | 8.7 g | 36.7 g |
Salt | 0.64 g | 2.69 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Combine the ground cumin, soy sauce, honey and Dijon mustard with the juice of 1/2 [1] lime and 1 tbsp [2 tbsp] vegetable oil in a large bowl
Pat the chicken thighs dry with kitchen paper and add them to the bowl
Turn the chicken thighs several times until fully coated in the marinade
Add the coated chicken thighs and any remaining marinade to a tin foil-lined baking tray
Put the tray in the oven for 25-30 min or until dark brown, crispy and cooked through (no pink meat!) – this is your charred chicken
Cut the potatoes (skins on) into chips
Add the chips to a separate baking tray with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
Whilst everything's in the oven, peel and roughly chop the garlic
Trim, then roughly chop 1 [2] spring onion[s]
Chop the green chilli[es] roughly
Add the chopped spring onion, chopped garlic (don't like raw garlic? Just add a little!) and green chilli (can't handle the heat? Go easy!) to a food processor
Add the mayo, coriander and juice of the remaining lime
Season with a pinch of salt and blitz until smooth – this is your aji verde
Top, tail and grate the carrot[s]
Chop the tomato[es] in half, then slice finely
Trim, then slice the remaining spring onion[s] finely
Add the grated carrot, sliced tomato and sliced spring onion to a bowl with a generous drizzle of olive oil and a large pinch of salt
Stir it all together – this is your carrot salad
Slice the charred chicken and serve it with the chips, carrot salad and aji verde to the side for dipping
Drizzle any remaining juices from the chicken all over
Enjoy!