Peruvian summer roast chicken salad
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Victoria Glass transforms a classic roast chicken recipe into an easy summer meal, adding subtle spice with a Peruvian Amarillo chilli marinade and serving with a fresh, crunchy salad and creamy dip. Amarillo chillies are grown all over Peru and have a distinctive golden colour and slightly fruity flavour that pairs wonderfully with the tender chicken.
Ingredients
Roast chicken
- 1.8kg chicken
- 100ml of Peruvian Amarillo Sauce
- 1 lemon , quartered
- 1 dash of olive oil
- salt
- freshly ground black pepper
Soured cream dip
- 40ml of Peruvian Amarillo Sauce
- 150ml of soured cream
To serve
- 1 courgette , peeled into ribbons
- 2 large ripe tomatoes , quartered
- mixed salad leaves
Method
1
Preheat the oven to 180°C/gas mark 4
2
Season the inside of the chicken with salt and pepper and stuff the cavity with the lemon quarters
3
Place in a roasting tin and rub a little olive oil over the skin. Pour over the chilli sauce to fully coat the chicken
4
Roast for 1 hour and 35 minutes, basting the chicken halfway through cooking to ensure it stays moist
5
Check the chicken is fully cooked through then leave to rest for 10–15 minutes loosely covered in foil before carving
6
Mix the chilli sauce into the soured cream. Toss together the courgette ribbons, tomatoes and leaves to create a fresh salad and serve with the chicken and creamy dip
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Peruvian summer roast chicken salad
