MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peruvian Roasted Chicken With Spicy Cilantro Sauce
Categories: Poultry, Vegetables, Chilies, Citrus, Cheese
     Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
     6 cl Garlic; fine grated or
          - minced
     3 tb Soy sauce
     1 tb Aji amarillo paste
     1 tb Lime juice
     1 ts Aji panca paste -OR-
     1 ts Pasilla chile powder
     1 ts Dijon mustard
     1 ts Ground cumin
     1 ts Fresh ground black pepper
   1/2 ts Fine sea salt
 4 1/2 lb Chicken; halved -OR-
     4 lb Bone-in, skin-on chicken
          - pieces
          Extra-virgin olive oil; as
          - needed

MMMMM---------------------------SAUCE--------------------------------
     1 c  Cilantro leaves & tender
          - stems
     4    Jalapenos; seeded, diced
   1/4 c  Feta cheese (1 oz); crumbled
     1 cl Garlic; chopped
 1 1/2 tb Lime juice; more to taste
     2 ts Fresh oregano or basil;
          - chopped
   3/4 ts Fine sea salt; more to
          - taste
   1/2 ts Dijon mustard
   1/2 tb Aji amarillo or other chile
          - paste
   1/2 ts Honey
   1/2 ts Ground cumin
   1/2 c  Extra-virgin olive oil
          Lime wedges; garnish

 For The Marinade:

 In a large bowl, whisk together garlic, soy sauce, aji amarillo
 paste, lime juice, aji panca paste, mustard, cumin, pepper, and
 salt.

 Add chicken halves, turning to coat them all over with marinade.
 Cover and refrigerate at least 2 hours and up to 12 hours.

 Set the oven @ 450°F/232°C.

 Remove chicken from marinade and pat dry with paper towels. Arrange
 skin-side up on a rimmed baking sheet and drizzle with oil.

 Roast until skin is golden and chicken is cooked through, 35 to
 45 minutes (if using chicken parts, remove the breasts after 25 to
 35 minutes). Remove from oven and let sit, loosely covered with
 foil, for 10 minutes before serving.

 While chicken is roasting, make the sauce. In a blender, blend
 cilantro, jalapeños, feta, garlic, lime juice, oregano, salt,
 mustard, aji amarillo paste, honey, and cumin until smooth. With
 the motor running, slowly drizzle in oil until mixture is
 emulsified. Taste and adjust the seasonings with salt or lime juice
 or both.

 Carve the chicken and serve with the sauce and lime wedges on the
 side.

 Note: To cut a chicken in half, use a sturdy pair of poultry shears
 to cut lengthwise through the breastbone. Turn over and cut again,
 along the backbone. If desired, cut along the other side of the
 backbone and remove it.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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