Magdalena Marvell is a Nutritional Practitioner and Founder of the Persea Clinic which helps support clients who want to optimise their health in areas such as gut health, hormonal balance, skin conditions, weight management, family nutrition.
Peruvian roast chicken with spicy green sauce
Chicken is one of the leanest, high protein meat and has the highest thermogenic effect at around 30%. Foods with thermogenic effects may help to boost metabolism and burn fat faster.
Ingredients for the chicken:
• 1 whole chicken
• 3 garlic cloves, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons sea salt, divided
• 2 lemons
Ingredients for the green sauce:
• 1 cup coriander leaves
• 2 1/2 teaspoons fresh lime juice
• 1–2 medium chopped jalapeños
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove
• Sea salt
• 1/3 cup mayonnaise (alternatively natural yogurt)
Method
1. Roast the chicken: Preheat the oven to 180C. In the meantime mix garlic, cumin, olive oil, paprika, pepper, oregano, 1/2 tsp of salt, and zest of 1 lemon in a bowl. Quarter zested lemon; set aside 2 quarters. Juice 1.5 lemons and combine with the spice mixture.
2. Rub chicken all over with remaining half lemon and squeeze the juice over the bird.
3. Spread the spice mixture under skin of the bird (reserve remaining spice mixture), then season chicken all over with 1 tsp of salt. Transfer the chicken, spread flat and skin side up, to a preheat roasting pan.
4. Roast the chicken for 20 minutes, then brush with spice mixture and baste with pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until the juices run clear when the thigh is pierced with a fork.
How to make a green sauce:
1. In a small food processor blend the coriander, jalapeños, garlic, oil, lime juice, and salt.
2. Add mayonnaise (or natural yogurt) blend until combined. Transfer to a small bowl, cover, and chill until ready to use.
