Peruvian-style chicken with green sauce

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This oven roasted chicken is juicy and bursting with flavor. Marinated overnight, cooked until tender then served with a luscious creamy green sauce, it is incredibly succulent and a delight to savor!

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Peruvian-style chicken with green sauce

Yield: 4

Author: Fida Milki

Ingredients

For the chicken

• 2 pounds boneless skinless chicken breasts
• 6 garlic cloves
• 1/3 cup low sodium soy sauce
• Juice of 2 limes
• 1 tbsp olive oil
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

For the sauce

• 2 jalapeño seeded and roughly chopped (optional)
• 1 cup fresh cilantro leaves
• 2 green onions green parts only chopped
• 2 garlic cloves peeled
• 3/4 cup Greek yoghurt
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Place the chicken in a bowl.
2. Purée the garlic in a blender with the remaining ingredients.
3. Pour the marinade over the chicken and rub until it covers all the pieces.
4. Cover and place in the fridge and let marinate over night.
5. To make the sauce, place all the ingredients except for the olive oil in a blender and blitz until smooth.
6. Slowly and while the blender is still running, add the olive oil and mix until combined.
7. Cover the sauce and refrigerate until ready to use.
8. Preheat the oven to 500 degrees F (260 C).
9. Place the chicken with the marinade in an oven safe pan.
10. Add 1 cup of water and roast uncovered for 30 minutes.
11. Cover with foil then roast for an additional 15 minutes until the chicken is tender.
12. Remove from the oven and let sit covered for 10 minutes.

Notes

Serve with green sauce.