A big thumbs up to a delicious recipe that I came across in Bear Cuisine Blog, a lovely site that the passionate cook believes “Sharing a meal is a profoundly sacramental act and one of the most basic and intimate forms of communication that we have.”
A brief description of, new to me, Peruvian cooking, “European, African and Asian influences in their typical dishes”, but as I was making the marinade that contains soy sauce, and fresh cilantro I couldn’t help but think Asian. Then the cumin threw me a bit and I had take a look at the history of cumin, learn something new everyday.
PERUVIAN BAKED CHICKEN THIGHS
(Adapted from Bear Cuisine)
- 3/4 cup fresh cilantro leaves and some stems
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons, equal parts grape seed and light olive oil
- 1 tablespoon ground cumin
- 1 1/2 teaspoons hot paprika (I used about 1/2-3/4 tablespoon)
- 1 heaping teaspoon dried Mexican oregano
- 1/4 to 1/2 teaspoon cayenne pepper ( 1/4 teaspoon was enough for delicate taste buds)
- 6 cloves garlic put through a garlic press
- 12 small bone-in chicken thighs with skin ( about 4 pounds), I used 1 whole chicken cut into 4 pieces the legs and the whole breast with wings tucked about 3 ½ lbs total weight
- Green Sauce, recipe below
Combine the cilantro, soy sauce, vinegar, vegetable oil, cumin, paprika,oregano and the desired amount of cayenne in the small bowl of a food processor or blender; add garlic (about 2 tablespoons) and puree for the marinade. Place the chicken pieces in a sealable plastic bag or container and add the thoroughly blended marinade, seal the bag or container and set aside at room temperature for 30 minutes, turning at least one time. I actually marinated the large chicken pieces for an hour or so
My oven rack was in the center position of the oven and the oven was preheated to 450°. Drain the chicken and pat the chicken dry. Arrange the chicken pieces on a rack in a shallow roasting pan. Roast for 20 to 30 minutes, (the larger chicken pieces took 40-45 minutes) or until crispy and cooked through. Let rest for 10 minutes before serving. The author reserves some of the roasted thighs for another dish.
My convection oven cooks high and I found that I had to turn it down to about 400° and really watch so that the chicken pieces didn’t get too dark or burn. The chicken rested for 10-15 minutes more while I prepared the salad for dinner.
GREEN SAUCE: To a small food processor bowl or blender add 3 cleaned, trimmed, and rough chopped green onions, 1/4 cup rough chopped jalapeno or Serrano pepper, without seeds and ribs for less heat (leave the seeds and ribs for more heat), 1 tablespoon fresh lemon juice, 1/2 cup crumbled goat cheese, 1 tablespoon olive oil oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, optional ¼ teaspoon white pepper. Process in the small bowl of a processor until smooth
Also enjoy the original recipe from: