Chicken with Green Sauce (4-6)

A spicy Peruvian recipe from Diana Henry. Serve with rice or red quinoa, plus an avocado and leaf salad and a bowl of sour cream.

Chicken with Green Sauce (4-6)
Print Recipe
Chicken with Green Sauce (4-6)
Print Recipe
  1. Put the chicken in a large bowl or dish. Mix all the other ingredients for the chicken in a small bowl – this is the marinade. Carefully lift the skin on the chicken breast without tearing it. If you can lift the skin right down over the legs then do that too.
  2. Spoon some of the marinade under the skin, and all over the outside of the bird as well. Cover with cling film and put in the fridge for 3-4 hours. Remove a little before you want to roast the chicken, so it doesn’t go into the oven when it’s fridge-cold.
  3. Preheat the oven to 190C/ 180C fan/gas mark 5.
  4. For the sauce, just put everything except the oil into a food processor. Whizz to break everything down, then start adding the oil a bit at a time. You should end up with a thickish sauce. Scrape 
this into a bowl, cover 
and set aside until you want to serve it.
  5. Put the chicken into a roasting tin. Spread the marinade over the top again and roast for 1 hour 10 minutes. Keep an eye on the colour of the bird – any sugar in marinades can burn. If the chicken is getting too dark then cover it with foil.
  6. To check whether it’s done, stick the tip of a knife into the area between the leg and the main body of the bird. The juices should run clear.
  7. Serve the bird with the sauce, accompanied as suggested.
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