Peruvian roast chicken

Name: Peruvian roast chicken
Cook time: 20 min
Yield: 1
Cuisine: Lima, Peru

with aji verde sauce, kumara and a baby cos, tomato and spring onion 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 1 person

Cooking Instructions:

Before cooking:

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

Spread the steamed red kumara onto an oven tray lined with baking paper and drizzle with cooking oil. Bake in the preheated oven for 18-20 mins.
2. TO PREPARE THE SALAD:

Cut the tomato into 1 cm cubes. Finely chop the spring onion and Italian parsley leaves discarding the stalk. Mix all together in a bowl with 2 tbsps olive oil and season with salt and pepper. Finely slice the baby cos lettuce leaves into ½ cm strips.
3.TO COOK THE PERUVIAN CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways. In a bowl mix 1-2 tbsps of cooking oil with the Peruvian spice blend, add the chicken turning 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 each side.
TO SERVE:

Place kumara on each plate and top with some lettuce, tomato and spring onion salad. Cut chicken into 2 pieces. Arrange on plate and drizzle over the aji verde sauce.