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
Stay save,
Martin
PERUVIAN CHICKEN
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Martin Zwick
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PERUVIAN CHICKEN
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When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
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Jorge Henriquez
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Re: PERUVIAN CHICKEN
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.
Also, never seen the cilantro sauce be made with feta or mustard. Odd.
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Craig G
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Re: PERUVIAN CHICKEN
I thought Peruvian chicken was guinea pig.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.
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Martin Zwick
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Re: PERUVIAN CHICKEN
On my to do-liste since a while. I also have a bookmark for orginal Palestinian Zaatar for shopping.
When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
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Martin Zwick
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Re: PERUVIAN CHICKEN
I will.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.
We will find out soon.
When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
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Henry Kiichli
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Re: PERUVIAN CHICKEN
Palestinian Chicken
"Police say Henry smelled of alcohol and acknowledged drinking a six-pack of Hamm’s beer with the hogs"
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CGlescher
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Re: PERUVIAN CHICKEN
Kenji's version is amazing. We've made that one several times.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.
C h r i s
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Sebastian C.
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Re: PERUVIAN CHICKEN
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.
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.
C0rr3@