AT A GLANCE
In Peru, aji means both chilli and a spicy chilli sauce. This version of aji uses Peru's classic yellow chilli, aji amarillo. You'll need to begin this recipe a day ahead.
|01||Pound cumin in a mortar and pestle until finely crushed. Add garlic, pound to a paste, then add oregano and pound to crush. Add lime juice, oil and 1 tbsp sea salt flakes and pound to combine. Set aside.|
|02||Remove backbone from chicken and flatten bird out, cut a few medium slashes in breasts and legs, then place in a non-reactive container, rub marinade all over and refrigerate overnight.|
|03||Bring chicken to room temperature. Set up a charcoal barbecue for indirect grilling. When coals die down to medium heat, grill chicken bone-side first and turn occasionally until just cooked through (1 hour-1 hour 20 minutes).|
|04||Meanwhile, wrap potatoes in foil, add to coals and cook, turning occasionally, until tender (20-30 minutes).|
|05||For aji, combine ingredients in a bowl with 1½ tbsp chilled water and ½ tsp sea salt flakes and serve with hot chicken and potatoes.|
Note Aji amarillo chillies are available bottled and in paste form from Tierras Latinas en Australia. If they're unavailable, substitute bottled jalapeños.
VIBRANT GRENACHE ROSÉ. , suggested by MAX ALLEN