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.
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
I made this recipe a few days ago and it came out fantastic. I used a different green sauce recipe that I have been making for a while. The green sauce is worth it.
Ingredients
2 green jalapeno peppers, seeded
1 cup loosely packed fresh cilantro leaves
1 small clove garlic
1 green onion, chopped
2 teaspoons huacatay paste
1 tablespoon aji amarillo paste
2 teaspoons fresh lime juice
1 tablespoon extra virgin olive oil
2 tablespoons Parmesan cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup good quality mayonnaise
All into food processor or blender until smooth. i use half the jalapeños and half the parmesan. Both Perivian pastes can be found in Amazon.