Peruvian chicken

Name: Peruvian chicken
Cook time: 20 min
Yield: 4

with roasted capsicum and kumara with a tomato salad

Ready in around 20 mins

RECIPE FACT:

There are over 3,000 different varieties of kumara grown in Peru.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE VEGGIES:

Cut the capsicum in half and remove all the seeds then cut into 1 cm strips. Peel and cut the red onion into 1 cm wedges. Place the steamed kumara on an oven tray lined with baking paper. Place the capsicum and red onion around and drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 20 mins.
2. TO PREPARE THE SALAD:

Remove the leaves from the Italian parsley and roughly chop and dice the tomato into 1 cm cubes. Trim the root end off the baby cos lettuce and discard, then slice into 1 cm strips. Add everything to a bowl and just before serving dress with a drizzle of olive oil and season with salt and pepper.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Lay the chicken flat on a chopping board and cut in half horizontally. Place the chicken into a bowl with a drizzle of olive oil and sprinkle over Peruvian spices then turn to coat. Heat a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 2-3 mins on each side.
TO SERVE:

Arrange roast kumara and vegetables on plates then top with Peruvian chicken pieces and then spoon over aji verde sauce. Serve the tomato salad on the side.