Subj : Melissa Clark Top 50 - 2
To   : All
From : Dave Drum
Date : Wed Sep 25 2024 05:51 pm

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

     Title: Peruvian Roasted Chicken w/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  (1 oz) crumbled feta cheese
     1 cl Garlic; chopped
 1 1/2 tb Lime juice; more to taste
     2 ts Chopped fresh oregano or
          - basil
   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 @ 450ºF/232ºC.

 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.

 By: Melissa Clark

 Yield: 4 servings

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

 Uncle Dirty Dave's Archives

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