Peruvian Roast Chicken with Chipotle Mayo
This is mild enough for kids and non-chilli eaters but if you like it hot add a few more chipotle chillies to the marinade.
1 whole chicken (size 16) 1 lemon
2 limes
1 cup chicken stock or water 3 bay leaves 1 lemon, juice and finely grated zest
1-2 tablespoons chipotle chillies in adobo sauce* (a few chillies plus sauce), finely chopped
1½ tablespoons red wine vinegar 1 tablespoon brown sugar
4 tablespoons olive oil
4 cloves garlic, finely chopped
3 teaspoons ground cumin
3 teaspoons smoked paprika
2 teaspoons fresh oregano, roughly chopped
(or 1 teaspoon dried oregano)
2 teaspoons salt
½ teaspoon freshly ground black pepper 1-2 tablespoons chipotle chillies in adobo sauce* (a few chillies plus sauce), finely chopped
1 lime, juice and finely grated zest 2 teaspoons honey
½ cup good-quality mayonnaise 2 tablespoons fresh coriander or parsley,
finely chopped
Heat oven to 180°C. Spatchcock the chicken by placing it on a chopping board, breast side down. Cut along the length of the backbone. Turn the chicken breast side up and splay open.
Combine all the marinade ingredients in a small bowl.
Place chicken in a deep-sided roasting dish. Squeeze the juice of ½ lemon over chicken then rub the marinade all over.
Slice remaining ½ lemon and the limes into quarters. Place them under and around the chicken; pop a quarter of a lime under each wing. Add the chicken
stock or water and bay leaves to the baking dish.
Roast for 1 hour or until chicken is cooked through. After 40 minutes, baste the chicken every now and then with the pan juices.
Mix all the mayo ingredients together in a small bowl.
To serve, place chicken on a serving platter with the chipotle mayo on the side. Garnish with fresh herbs if desired. Serves 4
* Chipotle chillies in adobo are smoked jalapenos in a spicy tomato purée. The Tio Pablo brand, sold in small cans, is available from many supermarkets.