This is Sara Moulton's take on a dish from a restaurant in Manhattan--Pio Pio. It is very simple to make and fantastically delicious. In my opinion it is the Green Sauce which makes this dish. After you have tasted it, I'll bet you can think of a lot of other dishes that could this sauce.
PERUVIAN BAKED CHICKEN THIGHS
(4 servings)
- 3/4 cup fresh cilantro leaves
- 1/2 cup soy sauce
- 3 tablespoons distilled white vinegar
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 1/2 teaspoons hot paprika
- 3/4 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper
- 6 cloves garlic
- 12 small bone-in chicken thighs with skin ( about 4 pounds)
- Green Sauce
Combine the cilantro, soy sauce, vinegar, vegetable oil, cumin, paprika, oregano and the desired amount of cayenne in a blender; press in the garlic (about 2 tablespoons) and puree for the marinade. Combine the marinade and the chicken in a resealable plastic bag, and set aside at room temperature for 30 minutes, turning the bag once.
Place an oven rack on the top shelf of the oven and preheat the oven to 450 degrees F. Drain the chicken, discarding the marinade, and pat the chicken dry. Arrange the chicken on a rack in a shallow roasting pan. Roast for 20 to 30 minutes, or until crisy and cooked through. Let rest for 10 minutes before serving. (Reserve 4 baked thighs for Chicken and Tomatillo Salsa Nachos) Top each portion with some of the Green Sauce.
GREEN SAUCE: Combine 3 large scallions, trimmed and halved, 1/4 cup sliced serrano chile with seeds and ribs, 1 tablespoon fresh lemon juice, 2 ounces crumbled goat cheese (1/2 cup), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup half-and-half in a blender and puree until smooth.
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