Peruvian roast chicken

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

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 and season with salt and pepper. 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 onions and Italian parsley leaves discarding the stalk. Mix all together in a bowl with 2 tbsps olive oil and season with salt and pepper. Remove any damaged outer leaves from the baby cos lettuce and discard. Rinse the lettuce under the tap and shake dry. Finely slice the lettuce 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 each piece of chicken into 2 pieces. Arrange on plate and drizzle over the aji verde sauce.