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Peruvian anticuchos

Sep 21, 2015

After extensive world travel, London-based food writer, stylist and author Jennifer Joyce has documented the recipes and food experiences she enjoyed at food trucks and markets in Asia, America and the Middle East in her recently released book My Street Food Kitchen.

It’s a book that feeds the soul and satisfies curious appetites with more than 150 recipes enabling home cooks to prepare authentic regional dishes as a mid-week meal.

Here, Joyce shares her recipe for Peruvian anticuchos.

“These chicks on sticks are found all over the streets of Peru,” she writes. “They’re similar to yakitori, which shows the influence of the Japanese who migrated in the 19th century as labourers.

“Traditionally the marinade uses a paste made from chillies called aji panca (red) or aji amarillo (yellow). Although specialist stores sell them, they can be elusive. A spoonful of fruity hot chilli sauce slots in just fine.”

My Street Food Kitchen cover resized

Recipes and images from ‘My Street Food Kitchen’, by Jennifer Joyce, $39.99, Murdoch Books

Peruvian anticuchos

Preparation: 30 minutes, plus 1 hour marinating
Cooking: 10 minutes
Serves: 4–6 

Ingredients

500 g (1 lb 2 oz) boneless chicken thighs with skin, halved

To serve

Creamy Aji Verde sauce (see recipe below)
Finely chopped red onion
Coriander (cilantro) sprigs

Marinade

1 thumb-size fresh red chilli
1 garlic clove
Juice of ½ lime
3 teaspoons soy sauce
3 teaspoons fruity hot chilli sauce
1 ½ tablespoons rice wine vinegar
1 teaspoon ground cumin

To make the marinade, finely chop or purée the chilli, garlic and all of the remaining ingredients in a blender, then season with salt and freshly ground black pepper.

Combine the chicken with the marinade in a bowl, then cover and refrigerate for 1 hour or overnight if time permits. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. Thread the chicken onto the skewers.

Preheat a barbecue or chargrill pan to low. Cook the chicken skewers for 5 minutes on each side or until cooked through. Serve with Aji Verde sauce, finely chopped red onion and coriander sprigs.

Creamy Aji Verde Sauce

Preparation: 10 mins
Makes: 250 ml

3/4 cup coriander (cilantro), leaves and stems
1 thumb-size green chilli, stem and seeds removed
2 spring onions (scallions), chopped
1 garlic clove, finely chopped
Juice of one lime
2 tablespoons mayonnaise
2 tablespoons sour cream

Process all of the ingredients in a blender until smooth, then pour into a serving bowl and season with salt and freshly ground black pepper.

Get ahead: Marinate the chicken the day before and keep refrigerated. The sauce can be made earlier in the day, covered and refrigerated. Grill just before serving.
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