Home Recipes Peruvian Chicken with Kale and Potato Salad
Peruvian Chicken with Kale and Potato Salad

Peruvian Chicken with Kale and Potato Salad

Servings: 4 - 6
Prep. Time: 1 hour plus marinating time
Cook Time: 30 - 40 minutes

Marinated in various spices, this Peruvian Chicken dish is flavourful and simple to make. Follow our recipe to create a tasty meal the whole family can enjoy!

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Ingredients:

  • 1200g chicken thighs & drumsticks
  • For the Marinade:
  • 3 tbsp. olive oil
  • Juice of 2 limes
  • 4 garlic cloves, crushed
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 tsp. soft brown sugar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper

For the Green Sauce:

  • 2 fresh jalapeños, roughly chopped
  • 50g fresh coriander
  • 2 garlic cloves
  • 100g mayonnaise
  • 50g sour cream
  • Juice of ½ lime
  • 1 tsp. red wine vinegar
  • 1 tbsp. olive oil
  • Salt & freshly ground black pepper

For the Kale:

  • 200g kale, stems removed & roughly chopped
  • Juice of 1 lemon
  • 3 tbsp. olive oil
  • ½ tsp. salt
  • 30g rustic bread, roughly torn
  • 20g mayonnaise
  • 1 anchovy fillet
  • 1 garlic clove
  • 20g parmesan, grated
  • ½ tsp. Worcestershire sauce
  • 1 shallot, sliced
  • Freshly ground black pepper

For the Potato Salad:

  • 750g new potatoes
  • 30g mayonnaise
  • 30g sour cream
  • 1 tsp. Dijon mustard
  • 1 tsp. rice wine vinegar
  • ½ tsp. smoked paprika
  • 2 spring onions, finely sliced
  • 1 tbsp. sweet pickled cucumber, chopped
  • 1 tbsp. pickled jalapeños, chopped

To Serve:

  • 1 tbsp. fresh dill, roughly chopped

Directions:

For the Chicken:

  1. Make the marinade, for the chicken, by whisking together all the marinade ingredients.
  2. Place the chicken pieces and the marinade into a bowl and gently combine, ensuring all the chicken is well coated. Cover and allow the chicken to marinade for several hours.
  3. Set the temperature of the Cook In to medium. When ready, using the cooking pan, cook the chicken pieces for 15 to 20 minutes on each side, ensuring the chicken is cooked through.

    4. For the Green Sauce:

  4. Place all the ingredients into the Mini Prep Pro and process. Set aside.
  5. For the Kale:
  6. Add the olive oil, lemon juice and salt into the Mini Prep Pro. Process the ingredients until they have emulsified together.
  7. Place the kale into a large bowl. With clean hands, gently rub the emulsified mixture into the kale for 5 minutes, until the kale begins to soften.
  8. Add all the remaining ingredients, into the Mini Prep Pro and roughly process together. Evenly toss the mixture through the rubbed kale and set aside.

    9. For the Potatoes:

  9. In a large pan of boiling water, cook the potatoes, until just tender. Drain and allow to cool.
  10. In a bowl, combine the remaining ingredients and add to the potatoes. Gently mix until coated and set aside.
  11. Before serving, garnish with the chopped dill.

    12. To Serve:

  12. Serve up all the dishes in the centre of the table and enjoy.

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