Taste & Travel

Pollo a la Braza Peruano

Peruvian- Style Roast Chicken

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Imbue your next roaSt chicken with the flavours of Peru, by marinating the bird overnight in this savoury marinade created by Chef Saravia of Pastuso restaurant. Whole Free-Range Chicken 1.4 kg Marinade Whole Black Peppercorn­s 75 g

Cumin Seeds 85 g

Garlic Cloves 3 large

Canola Oil 185 ml

Red Wine Vinegar 225 ml

Superfine Sugar 75 g

Salt 35 g

Dark Beer 375 ml 1 PLACE the peppercorn­s and cumin seeds in a dry frying pan and shake over medium heat for 1–2 minutes or until fragrant. Remove from heat and allow to cool. Finely grind spices in a mortar and pestle or spice grinder. Set aside.

2 BLITZ the garlic and oil in a blender until garlic is finely chopped. Add the vinegar and blend well. Transfer to a large bowl and add the beer, sugar, salt and ground spices. Stir until dissolved.

3 PLACE the chicken into a deep ceramic dish, pour over the marinade and rub all over to coat well. Cover and refrigerat­e overnight.

4 TO roast the chicken, preheat oven to 425°F. Lightly grease a roasting pan and place a wire rack inside. Place the chicken on the rack, then pour over the marinade.

5 TIGHTLY cover the pan with baking paper, then with foil, and bake for 15 minutes. Remove foil and paper and bake for a further 15 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer.

6 REMOVE from the oven and let stand for at least 15 minutes before carving.

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