Peruvian Chicken

INGREDIENTS

• 1 whole chicken, 3 1/2 to 4 pounds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 12 garlic cloves
• 1/2 ” peeled chunk of fresh ginger
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon huacatay, or 3-4 fresh mint leaves
• 1 ½ tablespoons aji panca, or 1 dried ancho chili
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• coarse salt and fresh cracked pepper to taste

DIRECTIONS

1. Add the cumin and coriander seeds to a medium-sized sauté pan and cook over low to medium heat for 7 to 8 minutes while occasionally stirring.
2. Transfer them to a mortar and pestle and grind until finely ground.
3. Next, add the garlic and ginger and grind using the pestle until finely minced. It’s ok if there are some bigger pieces.
4. Add the rosemary, huacatay, vinegar, soy, oil, and aji panca, and mix until combined. Taste and adjust the seasonings with salt and pepper.
5. Alternatively, to the huacatay, grind in 3 to 4 large fresh mint leaves.
6. To replace the aji panca, remove the stem and seeds from 1 dried acho chili. Next, add it to a small pan and cook it on a middle rack at 275° for 15 to 20 minutes. Let the chili cool slightly or just until it becomes crunchy, then add it to the mortar and pestle and grind until finely ground along with the other ingredients.
7. Rinse and pat dry inside and outside of the chicken and place it in a large bowl.
8. Pour all but 2 to 3 tablespoons of the marinade over the chicken. Reserve those few tablespoons for later.
9. Coat the chicken inside the cavity, on the outside, and under the skin as best you can.
10. Cover and place in the refrigerator for 12 to 72 hours.
11. When it’s done marinating, remove it from the fridge and let it sit at room temperature for 30 minutes to remove the chill.
12. Tuck the wings behind the chicken and then tie the legs together using butcher’s twine.
13. Place it on a rack in a pan and pour in 2 cups of water or chicken stock.
14. Classically this would be cooked on a rotisserie. If you have one, please use it following the times and temperatures below. Alternatively, Bake it in a preheated oven on a middle rack at 400° for 70 to 75 minutes or until well browned and cooked throughout. The juices should run clear, and the thickest part of the chicken should read 162° to 163° when pulling it from the oven.
15. You can also heat 1 side of a grill over high heat and cook the chicken in the pan on the other side of the grill where there is no heat underneath and cook it for the same time and temperature.
16. Let the chicken rest for 10 to 15 minutes uncovered. Brush with the remaining marinade.

TIP: Try this with some Peruvian Aji Verde Sauce.