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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, mustard, egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
Add the chopped spring onion, choppedgarlic (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
6
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
7
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
8
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