Peruvian Chicken and Creamy Herb Sauce

Peruvian Chicken and Creamy Herb Sauce

easy 40 minutes

with fried plantains and coleslaw

Ingredients

  • Chicken Legs
  • Plantain Banana(s)
  • Lime
  • Cilantro
  • Jalapeño(s)
  • Green Onion(s)
  • Mayonnaise
  • Garlic Clove(s)
  • Spice Mix (cumin powder,smoked paprika)
  • Honey
  • Sliced green cabbage

Necessary elements

Pan, Bowls, Baking sheet, Blender, Paper towels.

Step 1 image

1. In a bowl, combine the juice of a lime, the spice mix, the honey, 2 tbsp. of olive oil, some salt and some pepper. Add the chicken thighs and coat well in the marinade. Allow to marinate until it’s time to cook them.

Step 2 image

2. Preheat the oven to 425°F. Peel the plantain. You can make incisions in the peel of the plantains using a knife and then removing it. It is normal for the plantian to appear not ripe. Cut the plantain into angled pieces. Chop the garlic. Zest the limes and cut them in half. Cut the green onions into pieces. Slice the jalapeño.

Step 3 image

3. Spread the chicken thighs out on a baking sheet. Brush the rest of the marinade on them. Cook in the oven for 30-35 minutes.

Step 4 image

4. In a deep pan, warm up a generous drizzle of vegetable oil. Cook the plantains for 2-3 minutes. Remove the plantains from the oil and lay them out on a flat surface. Smash lightly using a plate or a glass. Return the lightly mashed plantains to the hot oil and fry for another 2-3 minutes. Remove and place on paper towels. Season with salt.

Step 5 image

5. In a blender or using an immersion blender, make a sauce with the cilantro leaves and stems, the rest of the garlic, the green onions, the lime zest, the lime juice, the jalapeños, to taste (caution! spicy) and the mayonnaise. Add a little water if the sauce is too thick. Season with salt and pepper. In a bowl, mix the green cabbage with 1 2P | 2 3P tbsp. of the sauce.

Step 6 image

6. Serve the chicken with the fried plantains, the coleslaw and the sauce. Bon appétit!