Peruvian Baked Chicken Thighs

Peruvian Roasted Chicken Thighs

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)

(4 servings)

  1. 3/4 cup fresh cilantro leaves and some stems
  2. 1/2 cup soy sauce
  3. 3 tablespoons rice vinegar
  4. 1 1/2 tablespoons, equal parts grape seed and light olive oil
  5. 1 tablespoon ground cumin
  6. 1 1/2 teaspoons hot paprika (I used about 1/2-3/4 tablespoon)
  7. 1 heaping teaspoon dried Mexican oregano
  8. 1/4 to 1/2 teaspoon cayenne pepper ( 1/4 teaspoon was enough for delicate taste buds)
  9. 6 cloves garlic put through a garlic press
  10. 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
  11. 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: 

http://www.bearcuisine.com/poultry/