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Photo of Peruvian-style roast chicken with green sauce & avocado salad by WW

Peruvian-style roast chicken with green sauce & avocado salad

9
Points® value
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Easy
The spice rub really takes the flavour in this dish to another level, while the green chilli sauce adds a fiery freshness.

Ingredients

Calorie controlled cooking spray

4 spray(s)

White Wine Vinegar

2 tablespoon(s)

Paprika

1 tablespoon(s), level

Ground Cumin

1 tablespoon(s), level

Garlic

5 clove(s), crushed

Vegetable Oil

2 teaspoon(s)

Salt

1¾ teaspoon(s)

Cayenne Pepper

¼ teaspoon(s), level

Roast Chicken, Mixed Meat, Skinless

790 g, 1.5kg whole skin removed

Lime

1 medium, wedges to serve

Coriander, fresh

30 g, leaves picked

Chilli, green or red

2 individual, green, roughly chopped

Spring Onions

2 medium, trimmed and chopped

Garlic

1 clove(s), halved

White Wine Vinegar

1 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s)

Reduced Fat Mayonnaise

4 tablespoon(s)

Lettuce

6 portion(s), Romaine, shredded

Red onion

½ small, finely sliced

Avocado

1 medium, peeled, stone removed, and thinly sliced

Lime Juice, Fresh

2 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a roasting rack with cooking spray and put in a roasting tin.
  2. In a small bowl, combine the vinegar, paprika, cumin, garlic, oil, salt and cayenne pepper. Make a few slits in the thickest part of the chicken, then rub the spice mixture all over the chicken and inside its cavity. Put the chicken, breast-side up, on the prepared rack and roast for 1 hour or until cooked through. Remove from the oven and set aside to rest for 10 minutes.
  3. Meanwhile, make the sauce and salad. For the sauce, put the green chillies, spring onions, 1 garlic clove, white wine vinegar, lime juice, reduced-fat mayonnaise into a food processor and blend until smooth. Season to taste. For the salad, combine the lettuce and onion in a salad bowl, top with the avocado and sprinkle over the lime juice. Season to taste.
  4. Put the chicken onto a platter, before carving at the table. Serve with the salad, sauce and lime wedges on the side.

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