This dish is inspired by a killer chicken dinner I had with girlfriends in Revelstoke at a restaurant called Quartermaster Eatery. Funny thing is I actually ordered a steak (which was amazing!), but both of my girlfriends ordered the Peruvian-Style Roast Chicken, and after having one bite of theirs I knew I would have to figure out the recipe.
I think the best part of the dish (aside from the chicken) was the ridiculously delicious green sauce it came with. Which I later found out is apparently referred to as “Green Magic Sauce” by the Peruvian folks. Magic indeed. For the cilantro haters out there, I’d maybe try substituting with italian parsley.
I am sharing with you my attempt at recreating it, which turned out really tasty. I served it with bacon braised cabbage and roasted celery root wedges. Here’s the recipe for the chicken and the “magic sauce”:
INGREDIENTS
Chicken:
- 4 chicken legs
- 2 tbsp of olive oil or avocado oil
- 2 tbsp of fresh lime juice
- 1 tbsp of gluten-free tamari or coconut aminos
- 1 tsp of apple cider vinegar
- 3 cloves of garlic, minced
- 1 tbsp of ground cumin
- 2 tsp of ground coriander
- 1 tsp of ground turmeric
- 1 tbsp of paprika (omit if AIP)
- 1 tsp of dried oregano
- 1 tsp of sea salt
- fresh black pepper
Green Sauce:
- 3/4 cup of mayonnaise (for my easy Paleo Mayo recipe, click here)
- 2 tbsp of fresh lime juice
- 1.5 cups of packed cilantro leaves (some stems are ok)
- 2 cloves of garlic
- 2 green onions, cut into small pieces
- 1 to 2 tbsp of olive or avocado oil, as needed
- 1 jalapeno pepper, halved and seeded
INSTRUCTONS:
Chicken:
- Mix all chicken marinade ingredients into a bowl.
- Cover chicken legs with the marinade and allow to sit overnight or for a minimum of 2 hours.
- Heat oven to 425f degrees.
- Pat chicken juices with paper towel to ensure it isn’t too juicy, there should still be some spices on the chicken but it shouldn’t be overly wet.
- Place chicken legs in a shallow roasting dish or on a parchment paper lined baking sheet.
- Roast chicken for 35 to 45 minutes, using a meat thermometer to know when it’s done. The chicken is ready when the thermometer reads a temperature of 165 degrees.
- Remove chicken from the oven and cover loosely with foil. Allow to rest for about 10 minutes before serving.
Green Sauce:
- Add all green sauce ingredients to a food processor or blender and blend until well combined. Taste and add more salt or lime if needed.
- Pour into a jar and serve with chicken. Enjoy!
