In my previous post I mentioned my love affair with sesame oil, but I am a woman of many passions. Aji-amarillo has been part of my cooking for a while. I love the flavor of this Peruvian paste, and the color it imparts to all you cook with it, reminiscent of turmeric. Turmeric, another passion of mine…

AJI-AMARILLO ROASTED CHICKEN THIGHS
(inspired by a sous-vide recipe from Anova Culinary)

6 pieces bone-in, skin-on chicken thighs
¼ cup soy sauce
1 Tbsp aji amarillo paste (or more, to taste)
1 Tbsp fresh lime juice
zest of 1 lime
1 tsp chile powder
1 tsp ground cumin
2 tsp honey (I don’t measure, drizzle a bit)
1 + 1/2 tsp kosher or sea salt
1 tsp freshly ground black pepper

In a large liquid measuring cup, combine the soy sauce, aji amarillo paste, lime juice, lime zest, chile powder, cumin, honey, salt, and pepper. Stir well until fully combined. Place chicken in a plastic zipper-lock bag, add the prepared marinade and turn to coat. Refrigerate for at least 4 hours, or up to 24 hours.

Transfer the chicken and marinade to a baking dish, skin side down. Cover with aluminum foil and bake at 350F for 50 minutes. Remove foil, turn pieces of chicken with skin side up, increase oven temperature to 425F, roast for another 20 minutes or so, until the skin is golden brown. If desired, run under the broiler.

ENJOY!

to print the recipe, click here

Comments: I have made this recipe three times already. It is great to add chickpeas to the baking sheet, they will cook together with the chicken juices and get all soft and tasty. Highly recommend you try this version. Just marinade the chicken and once you add it to the baking sheet place the chickpeas all around the pieces. I used canned chickpeas but it might be even better if you start from dry, soaking them overnight and draining before roasting. Your kitchen, your rules!

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