PERUVIAN CHICKEN

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Re: PERUVIAN CHICKEN

by CGlescher » February 23rd, 2021, 12:54 pm

Jorge Henriquez wrote: February 22nd, 2021, 7:09 pm Martin, next time try the Serious Eats recipe and see how it compares.

Also, never seen the cilantro sauce be made with feta or mustard. Odd.
Kenji's version is amazing. We've made that one several times.

Re: PERUVIAN CHICKEN

by Henry Kiichli » February 22nd, 2021, 11:53 pm

Palestinian Chicken

Re: PERUVIAN CHICKEN

by Martin Zwick » February 22nd, 2021, 11:35 pm

Jorge Henriquez wrote: February 22nd, 2021, 7:09 pm Martin, next time try the Serious Eats recipe and see how it compares.

Also, never seen the cilantro sauce be made with feta or mustard. Odd.
I will.

We will find out soon.

Re: PERUVIAN CHICKEN

by Martin Zwick » February 22nd, 2021, 11:34 pm

cjsavino wrote: February 22nd, 2021, 6:37 pm Yes, but try the Palestinian Chicken
On my to do-liste since a while. I also have a bookmark for orginal Palestinian Zaatar for shopping.

Re: PERUVIAN CHICKEN

by Craig G » February 22nd, 2021, 11:04 pm

I thought Peruvian chicken was guinea pig.

Re: PERUVIAN CHICKEN

by Jorge Henriquez » February 22nd, 2021, 7:09 pm

Martin, next time try the Serious Eats recipe and see how it compares.

Also, never seen the cilantro sauce be made with feta or mustard. Odd.

Re: PERUVIAN CHICKEN

by cjsavino » February 22nd, 2021, 6:37 pm

Yes, but try the Palestinian Chicken

PERUVIAN CHICKEN

by Martin Zwick » February 22nd, 2021, 5:05 am

Here we have the famous Peruvian Chicken
by Melissa Clark/NYTimes which I made on Saturday. A whole roasted chicken is one of the most satisfying dishes.

https://www.wineberserkers.com/content/?p=6404

I should mention that I didn‘t make her cilantro&feta dip or sauce which is part of the recipe, instead used a very good ready-made Guacamole. On the countryside I am always a bit lazy. Next time, as I read very high praise about this dip.

Here the ingredients for the dip:

1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
¼ cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 ½ tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
¾ teaspoon fine sea salt, more to taste
½ teaspoon Dijon mustard
½ tablespoon aji amarillo or other chile paste (see headnote)
½ teaspoon honey
½ teaspoon ground cumin
½ cup extra-virgin olive oil
Lime wedges, for garnish

8C7E0D58-CA96-4C6C-802D-327FABF647FE.jpeg
Stay save,
Martin

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