Crispy Peruvian Chicken with Ají Verde and Corn Salsa

Ingredients

• 1 chicken thigh, skin on boneless
• 2 garlic cloves, grated
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 2 tbsp soy sauce
• 0.5 lime, juiced
• 2 tbsp olive oil
• 1 tbsp black pepper
• pinch salt, good pinch
• 1 green chilli
• 1 spring onion, green parts only
• 1 garlic clove
• 0.5 cup coriander
• mint, small handful
• 0.5 avocado
• 0.25 cup greek yoghurt
• pepper, to taste
• 1 corn on the cob
• 1 tbsp feta, crumbled

Steps

1. 1In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt.
2. 2Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised).
3. 3Add all the ají verde ingredients to a blender & blend until smooth. Taste and adjust lime or salt if needed.
4. 4In a heated pan with olive oil, Place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes.
5. 5Flip & cook another 4–5 minutes basting the chicken in the leftover marinade. Rest for a few minutes before slicing.
6. 6Char the corn on the stove top flame, cut the kernels off the cob then cook in the chicken fat.
7. 7Toss with coriander, spring onion, lime juice, salt & pepper. Finishing with feta.