WeekTable
Menu
Plan my week
AI-generated photograph: Two crackling golden chicken thighs on a matte sand coloured plate with crisp roast potato chunks, a swoosh of bright green coriander sauce and a lime half

Home · Recipes · Peruvian roast chicken with green sauce

Latin American · Dinner

Peruvian roast chicken with green sauce

cumin and lime roast chicken · crisp potatoes · green chilli sauce

AI-generated photograph

Chicken thighs rubbed with garlic, lime, cumin and paprika and roasted until the skin crackles, with crisp potatoes and a cool, punchy coriander and chilli sauce for dipping.

Contains: eggs and mustard, as written. Eggs (mayonnaise) and mustard, which most mayonnaises contain; check the jar. The chicken, potatoes, herbs and spices contain none of the 14.

Ingredients

  • 1.2kg chicken thighs, bone-in and skin-on (about 8)
  • 3 garlic cloves, crushed
  • 2 limes: juice of 1 for the chicken, juice of 1 for the sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Half a teaspoon black pepper
  • 3 tablespoons vegetable oil: 1 for the chicken, 2 for the potatoes
  • 800g Maris Piper potatoes, cut into 3cm chunks
  • 40g fresh coriander, stalks and leaves
  • 1 to 2 green chillies, stalks off
  • 1 garlic clove, for the sauce
  • 5 tablespoons mayonnaise

Plan a week with Latin American dishes

Let's cook

  1. Mix the crushed garlic, the juice of 1 lime, the cumin, paprika, oregano, salt, pepper and 1 tablespoon of oil in a large bowl. Add the chicken and rub the mix all over and under the skin. Leave for at least 15 minutes, or covered in the fridge overnight.
  2. Heat the oven to 220C (200C fan). Put the potatoes in a large roasting tin, toss them with the other 2 tablespoons of oil and a pinch of salt, and spread them out.
  3. Sit the chicken thighs on top of the potatoes, skin side up and spaced apart, and spoon over any marinade left in the bowl.
  4. Roast for 40 to 45 minutes, turning the potatoes once halfway, until the skin is deep golden and crisp and the potatoes are browned. The chicken is cooked when the juices run clear, not pink, when you push a knife into the thickest part next to the bone, or a meat thermometer reads 75C.
  5. While it roasts, make the green sauce. Put the coriander, 1 green chilli, the garlic clove, mayonnaise, the juice of the second lime, a pinch of salt and 2 tablespoons of water in a blender or a jug for a stick blender. Blend until smooth and bright green.
  6. Taste the sauce. Add the second chilli for more heat, more lime for sharpness, or a splash of water if it is too thick to drizzle.
  7. Rest the chicken for 5 minutes, then serve with the potatoes and the green sauce in a bowl for dipping.

Tips

  • Spread the potatoes and chicken out in one layer. Crowded food steams and stays pale.
  • Cut the chillies open and scrape out the seeds for a milder sauce.
  • Wash your hands, board and knife well after handling raw chicken.

Swaps

  • Lighter sauce: use half mayonnaise and half thick dairy free yoghurt.
  • For true Peruvian heat: blend 1 tablespoon of aji amarillo paste (yellow Peruvian chilli, in the world foods aisle) into the sauce.
  • Sweet potatoes: use them instead of half the potatoes; they cook in about the same time.

More in the Latin American meal plan

Our own recipe. The photograph is AI-generated.

From the same kitchen

What goes with it.

The Latin American meal plan