This recipe is really for the sauce, although the chicken, carrots and roasties (not in the recipe but I love a spud) were delicious in the marinade. I actually didn't love the sauce, it was a bit zesty/vinegary for me, but Alix really liked it. He thinks it's like a better guacamole. No such thing but ok.
Ingredients
1/2 cup olive oil
3 large garlic cloves, peeled
Carrots, trimmed and cut into 2-inch lengths
Salt
Black pepper
Bone-in, skin-on chicken legs, patted dry
1 avocado, chopped
1 jalapeño, chopped
2 tbsp rice vinegar
Zest and juice of 1 lime
1 cup chopped parsley leaves and stems
1 cup chopped coriander leaves and stems
Method
Heat oven to 220C.
Combine ¼ cup oil and grate in 2 garlic cloves.
Add the carrots and toss to coat.
Lightly season with salt and black pepper and transfer to a baking tray, reserving the garlic oil in the bowl.
Add the chicken to the bowl and coat with the remaining garlic oil.
Arrange in a single layer on the baking tray skin-side up between the carrots.
Roast until carrots are tender and chicken is cooked with crispy (35 to 40 mins).
Combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, the chopped parsley and coriander, ½ teaspoon salt and ¼ teaspoon black pepper and a blender
Purée into a coarse mixture.
With the machine running slowly drizzle in the remaining ¼ cup olive oil and 1 tbsp room temperature water until the sauce is smooth and creamy.
Comments