Crispy Chicken with Aji Verde & Carrots
Not only is this dish reflecting every color of the rainbow, it’s hitting every taste on your buds! First, you’ll make the Aji Verde, a Peruvian sauce that would normally be made with Aji peppers, but we don’t have them here (so jalapeños will have to do). Next, honey-roasted carrots with turmeric, fennel and cumin. And last, thinly pounded chicken breasts swooshed in egg and panko, shallow fried in the goooood olive oil. See how it’s made here.
Serves 4
Ingredients
For the Aji Verde Sauce
2 cloves garlic, peeled and cut in half
2-3 jalapenos, seeds removed and cut in quarters (less if they are really hot ones)
1 cup cilantro leaves, stems mostly removed
½ lime, juiced
2 tbsp. avocado oil
2 tsp. distilled white vinegar
Kosher salt
¼ cup fresh grated parmesan (do not add until end)
½ cup mayonnaise (do not add until end)
For the carrots and chicken
2 bunches carrots
Kosher salt
1 tbsp. fennel seeds
½ tsp. turmeric
1 tsp. cumin seeds (or powder)
¾ cup extra virgin olive oil, plus more
Drizzle of honey
Kosher salt
Fresh ground black pepper
3 skinless, boneless chicken breasts
2 cups panko
2 eggs beaten
For garnish: flaky salt, fresh cilantro leaves, thinly sliced radish and crumbled queso fresco
Make it!
Pre-heat the oven to 425F and set a rack in the center.
Make the Aji Verde sauce. Add the garlic, jalapenos, cilantro, lime, avocado oil, distilled white vinegar, and a few pinches of salt to a food processor or blender. DO NOT add the parmesan or mayonnaise here or it will curdle. Pulse on high until very smooth and bright green. Now add the mayonnaise and parmesan and carefully pulse a few times just to combine. Taste and if it needs more salt, just stir it in. Set aside.
Cut the tops off of the carrots, leaving 1” of green stalk. Line a baking sheet with parchment and place the carrots on it. Drizzle lots of olive oil, sprinkle a few generous pinches of salt and add the fennel seeds, turmeric, and cumin seeds. Toss on the sheet pan and bake for 20 minutes. Turn the carrots and rotate the pan, bake for 15 minutes more. Finally, add a drizzle of honey and place back in for 3 more minutes. Remove.
While the carrots bake, prepare your chicken! Slice each chicken breast in thirds longways. It helps to lay it down and slice from right to left, careful to not cut yourself! Place a piece of parchment over each slice and pound with a mallet until they are see-through thin! Lay them out on a plate and sprinkle with salt and fresh black pepper on both sides.
Heat a large HexClad Fry Pan over medium-high heat. Add ¼ cup extra virgin olive oil and just when it begins to shimmer, test a panko crumb. If it immediately sizzles, it’s ready! Working in batches, dip each chicken piece in the beaten egg (just use your fingers, no fork) and then dredge in panko on both sides. Place in the olive oil and fry on each side for 3-5 minutes, until golden. Remove and place on a cooling rack. You may need to add more olive oil in between batches.
Assemble! On a large platter, pour the Aji Verde sauce to cover the bottom, be generous! Add the carrots and pile the chicken on top! Finish with flaky salt, cilantro leaves, radish slices and crumbled queso fresco. Enjoy!
