25g cumin powder
45g ground black pepper
2g dried oregano
90g caster sugar
25g table salt
5g lime juice
270g white wine vinegar
500ml lager beer
175g gluten-free soy sauce
53g aji panca (or tomato and chilli paste)
32g aji amarillo (or habanero chilli)
11g aji mirasol (or yellow capsicum)
225g canola or vegetable oil
1 whole chicken (halved)
100g ricotta cheese
6 roma tomatoes
1 brown onion
1 red onion
4 garlic cloves
10g aji rocoto
10g aji panca
1 red chilli
1 lime juice and zest
Step 1 Blend pepper and spices.
Step 2 Combine sugar, salt, aji and liquids together. Add spice mix to liquids.
Step 3 Immerse and cover chicken in marinade and allow to marinate overnight, up to 48 hours in advance.
Step 4 Roast chicken at 180 degrees Celsius for 40-50 minutes.
Step 5 Allow to rest for 10 minutes.
Step 6 Baste with chicken marinade and finish in the oven at 200 degrees Celsius for 8 minutes.
Step 7 Serve with charred salsa and fresh ricotta cheese.
Step 1 Char onion, garlic, red chilli and tomatoes whole on the grill, turning occasionally until dark. The onion and tomato should be well blackened while the chilli and garlic should be blistered.
Step 2 Toast dried chillies, soak in 100ml hot water and allow them to soften.
Step 3 Peel the exterior skin of the onion and discard, adding the rest of the softened onion and ingredients to a blender.
Step 4 Blend everything in pulses until an even consistency is achieved. Season with salt to taste.
Chef’s notes: The aji chilli pastes can be found at a store called The Spice Wagon in Morley.