Saturday, June 26, 2010
Peruvian Roast Chicken
6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup white wine vinegar
One 4 lb chicken, rinsed and patted dry
1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper, and the paprika. Stir in the vinegar.
2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 400 degrees F. Remove the chicken from the bag and place breast side up on the rack set over rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes. Let rest for 10 minutes before carving.
Serve with Aji Verdi, french fries and roasted veggies! Aji Verde is a green sauce served with most Peruvian food. It is made from a puree of spicy green chilies, onion, garlic, cilantro and vinegar. It gives the roast chicken good heat!