Peruvian chicken with aji verde

SERVES 2-4 // PREP TIME 5 MINS // COOK 30 MINS (PLUS RESTING)

125 ml (½ cup) extra-virgin olive oil

3 tsp ground allspice

5 garlic cloves, finely chopped

2 spatchcock (500gm each), butterflied Mixed baby salad leaves and lime halves, to serve

AJI VERDE (GREEN SAUCE)

300 gm (1 cup) whole egg mayonnaise

1 cup loosely packed coriander leaves,

roughly chopped

2 jalapeños, seeds removed, finely chopped

80 gm finely grated parmesan Juice of 1 lime

1 Preheat oven to 200˚C. Place olive oil, allspice and garlic in a large bowl; season to taste and whisk to combine. Add spatchcock and rub all over with marinade. Transfer to a wire rack over and oven tray skin side up and roast until skin is golden and spatchcock is cooked through (25-30 minutes). Remove from oven and set aside to rest (5 minutes).

2 Meanwhile, to make aji verde, place all ingredients in a food processor and process until combined; season to taste.

3 Serve spatchcock with aji verde, salad and lime halves on the side.