Peruvian Chicken
Author: Unconventional Cooks
Serves: 12
- 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
- Place chicken into a large bowl and add in the marinade ingredients. Mix well.
- Cover and set aside for 4-6 hours in the fridge.
- Meanwhile, add all the sauce ingredients in a mini food processor/blender. Blend until roughly combined.
- Set aside in the fridge to let the flavors meld.
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Lay out chicken, in a single layer. Bake for 44-55 minutes till golden brown and cooked through.
- Serve chicken warm with cold green dressing!
Serving size: 12 (per dt=rumstick and sauce) Calories: 275.kcal Fat: 10.3g Carbohydrates: 2.3g Protein: 41.2g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/09/19/healthy-peruvian-roast-chicken-with-green-sauce-gf-df/
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