I’m all about one pan, one pot meals that results in leftovers. Today we’re digging out a recipe that we have been loving and making over the past couple of years. Back in college, we loved hosting big dinners every Sunday. It was a time to enjoy good food and gather with friends and family around the table before the busy week ahead. It was  the closest thing we could get to a family dinner since most of our families’ lived far away . However, you can imagine feeding a crowd on Sundays, in a student apartment on a student budget, was not exactly the easiest thing to do AND can become quite stressful to think about especially deciding what to make.

Pervuian chicken. Yes, sounds exotic doesn’t it? Well so did most of our guest. Most had never tried Peruvian chicken before, but they all loved it. It’s been on our Sunday dinner menus a few times already. What makes this dish super delicious is the beautifully spiced chicken paired with the herby green sauce.

I dont’ exactly know what the origins of Peruvian chicken is and I can’t claim this to be authentic in any way, but it taste amazing. Pervuian food isn’t quite like any other cuisine I’ve ever had. Their flavors are inspired from Asia, Europe and Africa – combining all delicious influences into its own unique cuisine. This dish, honestly reminds me of some of the chicken dishes I grew up eating at home, which is why I love it even more.

SO heres a simple, speedy dinner that is an absolute crowd favorite around here. I don’t think it ever occurred to me that something so simple could be so good, but thats the beauty of trying new things and combining them in a different way.

Some great things to serve this dish with is:

1. Chips/crispy potatoes
2. Fresh salad with tomatoes, cucumbers
3. Picked onions
4. Rice
5. Fluffy bread

Peruvian Chicken

 

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Adapted from Onceuponachef

Author: Unconventional Cooks

Serves: 12

Ingredients

• 12 drumsticks (4.45 lbs)
• Marinade
• 1 tbsp paprika
• 1 tbsp cumin
• 2 tsp dried mixed herbs
• ¼ cup lemon juice
• 1 tbsp salt
• Sauce:
• ¾ cup coconut yogurt
• ½ tbsp lemon juice
• ½ tsp salt
• 1 cup fresh herbs (cilantro, mint, parsley)
• 2 cloves garlic
• black pepper

Instructions

1. Place chicken into a large bowl and add in the marinade ingredients. Mix well.
2. Cover and set aside for 4-6 hours in the fridge.
3. Meanwhile, add all the sauce ingredients in a mini food processor/blender. Blend until roughly combined.
4. Set aside in the fridge to let the flavors meld.
5. Preheat oven to 350F. Line a baking tray with parchment paper.
6. Lay out chicken, in a single layer. Bake for 44-55 minutes till golden brown and cooked through.
7. Serve chicken warm with cold green dressing!

Nutrition Information

Serving size: 12 (per dt=rumstick and sauce) Calories: 275.kcal Fat: 10.3g Carbohydrates: 2.3g Protein: 41.2g

3.5.3251

LOVE,

Zoe, Mia & Raena