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Crispy chicken thighs served with Peruvian green sauce
Crispy-skin chicken thighs served with tangy and creamy sauce.
YIELDS
4
Ingredients
Green Sauce
- 1/4 cup Plain Cashew Crema or real mayonnaise made with olive oil
- 2 cups cilantro leaves, no stems (about 1 large bunch)
- 4 cloves garlic, peeled
- 1 serrano chile pepper, stemmed, seeds removed
- 1 tablespoon aji amarillo paste
- 1 teaspoon fine sea salt
- Juice of 2 limes
- Splash of apple cider vinegar
- 1/2 ripe avocado, peeled and roughly chopped
- 2 tablespoons avocado oil
- Sea salt and freshly cracked pepper, to taste
Chicken Thighs
- 8 boneless skin-on chicken thighs, fat trimmed
- 2 teaspoons pink Himalayan salt
- Black pepper, to season
- 1/2 teaspoon ground cumin
- 1 tablespoon avocado oil
- 3 sprigs fresh thyme
- 3 cloves garlic, peeled
- 2 tablespoons dry white wine
- 1 cup chicken broth or bone broth
Directions
Green Sauce
- Combine cashew crema, cilantro leaves, garlic, chile pepper, aji amarillo paste, sea salt, lime juice, apple cider vinegar, avocado, avocado oil, and black pepper in a high-powered blender.
- Blend until the herbs are almost completely broken down, and the sauce is bright green and creamy. It will still have a bit of texture. Taste and adjust the seasoning to your liking. Cover and refrigerate for up to one week.
Chicken Thighs
- Season the chicken thighs on both sides with salt and pepper. Season the flesh side only with the cumin.
- Heat a large cast-iron skillet over medium heat. Add the avocado oil. Place the chicken thighs in the pan, skin side down, pressing gently against the flesh to ensure they get an even sear. Turn the heat down to medium-low.
- No matter how tempted you are, do not move the chicken thighs at all for the next 20 minutes or so, until the skin has turned golden and crispy and the chicken thighs are almost cooked through.
- At this point, flip each thigh over only once. Add the thyme sprigs and whole garlic gloves to the pan in between the chicken pieces. The thyme will pop and the garlic will sizzle. Cook for two minutes.
- Preheat the oven to 375°F.
- Carefully, so as not to pour any liquid on that hard-earned crispy skin, deglaze the pan with the white wine, followed by the chicken broth, by pouring it into the very edge of the skillet.
- Cook the chicken thighs on the flesh side for five minutes more.
- Transfer to the preheated oven and cook for 10 minutes more, until the juice has all but evaporated and cooked itself into the thighs, and the skin has deepened in colour.
Serve
- Remove the skillet from the oven and allow the thighs to rest in the pan for at least 5 minutes before serving.
- Serve with a spoonful of the Peruvian Green Sauce smeared on the plate with the thighs on top so as to not disturb that golden crispy skin. Enjoy!
