Nick’s Pick | Carb-Wise: Peruvian-Style Chicken with Ají Verde
Crunchy Radish Salad & Marinated Onion
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Ají verde is one of Peru’s wundercondiments: the sassy green sauce is found on many a restaurant and home tabletop. Our version gets its colour from cilantro and its sharpness from red wine vinegar, while sidestepping the typical hot chilies. It’s a wonderful match for these golden-browned chicken breasts, fanned out in slices come serving time. Bring in a side salad with a welcome crunch from radishes, along with gently marinated onion for a cutting-edge counterpoint.
We will send you:
- 2 Chicken breasts
- 100g Radishes (or French radishes)
- 1 Bunch of cilantro
- 1 Onion (or shallot)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Scallion
- 60ml Mayonnaise
- 60ml Red wine vinegar
- 7g Honey
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Total Fat
47 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
14 g
Sugars
8 g
Protein
42 g
Fibre
4 g
Preparation
Make the marinated onion
Halve, peel and thinly slice the onion; place in a medium heatproof bowl. In a medium pan, bring ½ cup water (double for 4 portions) to a boil. Pour the boiling water over the onion. Add ½ the vinegar, ½ the honey and 1 tsp salt (double for 4 portions); stir well. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the ají verde
Meanwhile, thinly slice the scallion crosswise. Finely chop the cilantro leaves and stems. In a small bowl, combine the mayo, cilantro, ½ the scallion, the remaining honey and spices, a splash of the remaining vinegar, 1 tsp water (double for 4 portions) and S&P.
Make the salad
Thinly slice the radishes. In a large bowl, combine the remaining vinegar and scallion, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Finish & serve
To the bowl of salad, add ½ the marinated onion (drain before adding); toss well. Divide the ají verde between your plates and spread out in a circular motion. Top with the chicken and salad. Garnish the chicken with the remaining marinated onion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
