MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peruvian Roasted Chicken With Spicy Cilantro Sauce
 Categories: Poultry, Vegetables, Chilies, Citrus, Cheese
      Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
      6 cl Garlic; fine grated or
           - minced
      3 tb Soy sauce
      1 tb Aji amarillo paste
      1 tb Lime juice
      1 ts Aji panca paste -OR-
      1 ts Pasilla chile powder
      1 ts Dijon mustard
      1 ts Ground cumin
      1 ts Fresh ground black pepper
    1/2 ts Fine sea salt
  4 1/2 lb Chicken; halved -OR-
      4 lb Bone-in, skin-on chicken
           - pieces
           Extra-virgin olive oil; as
           - needed

MMMMM---------------------------SAUCE--------------------------------
      1 c  Cilantro leaves & tender
           - stems
      4    Jalapenos; seeded, diced
    1/4 c  Feta cheese (1 oz); crumbled
      1 cl Garlic; chopped
  1 1/2 tb Lime juice; more to taste
      2 ts Fresh oregano or basil;
           - chopped
    3/4 ts Fine sea salt; more to
           - taste
    1/2 ts Dijon mustard
    1/2 tb Aji amarillo or other chile
           - paste
    1/2 ts Honey
    1/2 ts Ground cumin
    1/2 c  Extra-virgin olive oil
           Lime wedges; garnish

  For The Marinade:

  In a large bowl, whisk together garlic, soy sauce, aji amarillo
  paste, lime juice, aji panca paste, mustard, cumin, pepper, and
  salt.

  Add chicken halves, turning to coat them all over with marinade.
  Cover and refrigerate at least 2 hours and up to 12 hours.

  Set the oven @ 450°F/232°C.

  Remove chicken from marinade and pat dry with paper towels. Arrange
  skin-side up on a rimmed baking sheet and drizzle with oil.

  Roast until skin is golden and chicken is cooked through, 35 to
  45 minutes (if using chicken parts, remove the breasts after 25 to
  35 minutes). Remove from oven and let sit, loosely covered with
  foil, for 10 minutes before serving.

  While chicken is roasting, make the sauce. In a blender, blend
  cilantro, jalapeños, feta, garlic, lime juice, oregano, salt,
  mustard, aji amarillo paste, honey, and cumin until smooth. With
  the motor running, slowly drizzle in oil until mixture is
  emulsified. Taste and adjust the seasonings with salt or lime juice
  or both.

  Carve the chicken and serve with the sauce and lime wedges on the
  side.

  Note: To cut a chicken in half, use a sturdy pair of poultry shears
  to cut lengthwise through the breastbone. Turn over and cut again,
  along the backbone. If desired, cut along the other side of the
  backbone and remove it.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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