Category: Medium

Peruvian Summer Roast Chicken Salad by Victoria Glass

Cooking Time: 1 hour 50 mins Prep time: 15 mins

Serves 4

Ingredients

Roast Chicken

1.8kg chicken

100ml of Encona Peruvian Amarillo Sauce

1 lemon, quartered

1 dash of olive oil

salt

freshly ground black pepper

 

Soured Cream Dip

40ml of Encona Peruvian Amarillo Sauce

150ml of soured cream

 

To Serve

1 courgette, peeled into ribbons

2 large ripe tomatoes, quartered

mixed salad leaves

Instructions

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 Encona Peruvian Amarillo 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 Encona Peruvian Amarillo 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.

Product Used

Peruvian Summer Roast Chicken Salad by Victoria Glass
Peruvian Summer Roast Chicken Salad by Victoria Glass
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