Slow-Roasted Spiced Chicken with Crushed Herb Potatoes and Aji-Style Sauce

Bone-in chicken thighs slow-roast under cumin and smoked paprika, with crushed herb potatoes and a bright aji-style chili-lime sauce. It echoes Stars Over the Chuño Fields, where frost on the puna turns potatoes into rations for Inca storehouses.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 4g fiber

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Ingredients

• 2 lbs bone-in chicken thighs
• 2 lbs russet potatoes
• 3 tbsp mild red chili paste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup fresh cilantro
• 4 garlic cloves
• 3 tbsp lime juice
• 4 tbsp olive oil
• 1.5 tsp salt
• 1 tsp dried oregano

Instructions

1. 1Preheat oven to 375°F. Mix olive oil, cumin, smoked paprika, salt, and half the minced garlic into a paste.
2. 2Rub chicken thighs with the spice paste and place on a baking sheet. Roast for 50-60 minutes until cooked through and skin is crisp.
3. 3Meanwhile, boil potatoes in salted water for 20 minutes until tender, then drain and crush gently on a sheet pan with remaining olive oil, oregano, and remaining garlic. Roast alongside chicken for the last 25 minutes.
4. 4Blend cilantro, remaining garlic, mild red chili paste, lime juice, and salt with a splash of water into a smooth aji-style sauce.
5. 5Serve roasted chicken and crushed herb potatoes with generous spoonfuls of the bright green sauce.