Peruvian roast chicken

Name: Peruvian roast chicken
Cook time: 20 min
Yield: 2
Cuisine: Lima, Peru

with aji verde sauce, kumara and a mizuna, tomato and spring onion salad

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200°C (fan bake)
1. TO COOK THE CHICKEN AND KUMARA:

Remove chicken breasts from their packaging and pat dry with paper towel. Mix 1-2 tbsps of cooking oil with the Peruvian spice blend. Rub all over the chicken and place on an oven tray lined with baking paper. Spread the steamed red kumara out on the same tray. Sprinkle with salt and drizzle with 1 tbsp of cooking oil. Bake both in the oven for 18-20 mins.
2. TO PREPARE THE SALAD:

Cut the tomato into 1 cm cubes. Finely chop the spring onion and coriander leaves and stalk. Mix all together in a bowl with the mizuna, 2 tbsp olive oil and season with salt and pepper.
TO SERVE:

Place kumara on each plate and top with some mizuna, tomato and spring onion salad. Cut chicken into 2-3 pieces. Arrange on plate and either drizzle over aji verde sauce or serve on the side.