Peruvian roast chicken

Name: Peruvian roast chicken
Cook time: 25 min
Yield: 1
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 1 person

Cooking Instructions:

1. TO COOK THE KUMARA:
Line an oven tray with baking paper. Place the steamed 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:
Place the baby cos leaves into a salad bowl. Dice the tomato into 1 cm cubes. Finely chop the spring onion and parsley leaves, discarding the stalk. Place the vegetables into the salad bowl. Drizzle with oil, season with salt and pepper and toss to combine.
3. TO COOK THE PERUVIAN CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken into 2 pieces. In a bowl mix 1-2 Tsp of cooking oil with the Peruvian spice blend and add the chicken, turning to coat. Place a non-stick frying pan over a medium-high heat. Once hot, add the chicken and cook for 2-3 mins each side, or until cooked through.
TO SERVE:
Place the kumara onto a plate and top with some of the cos salad. Arrange onto the plate and drizzle over the aji verde sauce.