Crispy Peruvian Chicken with Ají Verde and Corn Salsa

Ingredients

Chicken

• 1 chicken thigh, skin on boneless
• 2 garlic cloves, grated
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 tbsp soy sauce
• 1/2 lime, juice
• 2 tbsp olive oil
• 1 tbsp black pepper
• salt

Ají Verde

• 1 green chilli
• 1 spring onion, green parts only
• 1 garlic clove
• 1/2 cups coriander
• mint
• 1/2 avocado
• 1/4 cups greek yoghurt
• 1/2 lime, zest & juice
• 1 tbsp olive oil
• salt & pepper

Corn Salsa

• 1 corn on the cob
• coriander
• 1 spring onion, white parts only, finely sliced
• 1 tbsp feta, crumbled
• 1/2 lime, juice
• 1 tbsp olive oil
• salt & pepper

Instructions

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