MSGID: 1:396/45.0 66f4a20a   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peruvian Roasted Chicken w/Spicy Cilantro Sauce   
    Categories: Poultry, Vegetables, Chilies, Citrus, Cheese   
         Yield: 4 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         6 cl Garlic; fine grated or   
              - minced   
         3 tb Soy sauce   
         1 tb Aji amarillo paste   
         1 tb Lime juice   
         1 ts Aji panca paste   
              +=OR=+   
         1 ts Pasilla chile powder   
         1 ts Dijon mustard   
         1 ts Ground cumin   
         1 ts Fresh ground black pepper   
       1/2 ts Fine sea salt   
     4 1/2 lb Chicken; halved   
              +=OR=+   
         4 lb Bone-in, skin-on chicken   
              - pieces   
              Extra-virgin olive oil; as   
              - needed   
      
   MMMMM---------------------------SAUCE--------------------------------   
         1 c  Cilantro leaves & tender   
              - stems   
         4    Jalapenos; seeded, diced   
       1/4 c  (1 oz) crumbled feta cheese   
         1 cl Garlic; chopped   
     1 1/2 tb Lime juice; more to taste   
         2 ts Chopped fresh oregano or   
              - basil   
       3/4 ts Fine sea salt; more to   
              - taste   
       1/2 ts Dijon mustard   
       1/2 tb Aji amarillo or other chile   
              - paste   
       1/2 ts Honey   
       1/2 ts Ground cumin   
       1/2 c  Extra-virgin olive oil   
              Lime wedges; garnish   
       
     FOR THE MARINADE: In a large bowl, whisk together   
     garlic, soy sauce, aji amarillo paste, lime juice, aji   
     panca paste, mustard, cumin, pepper and salt.   
        
     Add chicken halves, turning to coat them all over with   
     marinade. Cover and refrigerate at least 2 hours and up   
     to 12 hours.   
        
     Set the oven @ 450ºF/232ºC.   
        
     Remove chicken from marinade and pat dry with paper   
     towels. Arrange skin-side up on a rimmed baking sheet   
     and drizzle with oil.   
        
     Roast until skin is golden and chicken is cooked   
     through, 35 to 45 minutes (if using chicken parts,   
     remove the breasts after 25 to 35 minutes). Remove from   
     oven and let sit, loosely covered with foil, for 10   
     minutes before serving.   
        
     While chicken is roasting, make the sauce. In a blender,   
     blend cilantro, jalapeños, feta, garlic, lime juice,   
     oregano, salt, mustard, aji amarillo paste, honey, and   
     cumin until smooth. With the motor running, slowly   
     drizzle in oil until mixture is emulsified. Taste and   
     adjust the seasonings with salt or lime juice or both.   
        
     Carve the chicken and serve with the sauce and lime   
     wedges on the side.   
        
     NOTE: To cut a chicken in half, use a sturdy pair of   
     poultry shears to cut lengthwise through the breastbone.   
     Turn over and cut again, along the backbone. If desired,   
     cut along the other side of the backbone and remove it.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Bacon improves almost everything except maybe maple glazed doughnuts   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)   
   SEEN-BY: 18/200 19/25 90/1 105/81 106/1 201 987 124/5014 5016 129/305   
   SEEN-BY: 130/330 153/7715 218/700 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 400 426 428 470 664 700 266/512 282/1038 291/111   
   SEEN-BY: 320/219 322/757 342/200 387/18 21 25 396/45 460/58 633/280   
   SEEN-BY: 712/848 5075/35   
   PATH: 396/45 229/426