Peruvian roast chicken

Name: Peruvian roast chicken
Cook time: 25 min
Yield: 4
Cuisine: Lima, Peru

with roasted kumara and aji verde sauce

Ready in around 25 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:

Line an oven tray with baking paper. Place the steamed red kumara onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 20-25 mins.
2. TO PREPARE THE SALAD:

Remove any damaged outer leaves from the baby cos lettuces and discard. Rinse the lettuce under the tap and shake dry. Finely slice the lettuces into ½ cm strips and add to a salad bowl. Dice the tomatoes into 1 cm cubes. Finely chop the spring onions and Italian parsley leaves discarding the stalk. Place the vegetables into the salad bowl. Drizzle with oil and season with salt and pepper and toss to combine.
3. TO COOK THE PERUVIAN CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. In a bowl mix 1-2 tbsps of oil with the Peruvian spice blend, add the chicken turning to coat. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins each side, or until cooked through.
TO SERVE:

Place kumara onto each plate and top with some of the cos salad. Cut each piece of chicken into 2 pieces. Arrange onto the plate and drizzle over the aji verde sauce.