Recipe:

Peruvian-Style Roast Chicken with Sweet Onions

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Serves 4 to 5

This wonderfully aromatic chicken dish is short on prep and big on flavor. It’s also a great dish to make ahead the day before and reheat — it’s even tastier after the flavors meld. Serve with rice and salad.

Ingredients

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large Vidalia onions, peeled and thickly sliced
2 red or yellow bell peppers, sliced into thick chunks
1 chicken, cut into 10 serving pieces*
1 lemon, sliced

Method

Heat oven to 425°F. Grease a 9 x 13-inch roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes. Spoon pan juices over the entire mixture halfway through roasting. Remove chicken from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Alternatively, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.

Nutrition

Per serving (about 9oz/272g-wt.): 390 calories (180 from fat), 20g total fat, 5g saturated fat, 115mg cholesterol, 910mg sodium, 13g total carbohydrate (4g dietary fiber, 5g sugar), 38g protein

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