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

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