Pollo a la brasa with green sauce and chips

Peru's favourite takeaway: a whole chicken marinated in garlic, cumin, paprika, lime and soy sauce and roasted until the skin is burnished, served with chips and a punchy green chilli and herb sauce.

Ingredients

• 1 Whole chicken, about 1.6kg
• 0.5 Garlic, crushed
• 5 g Ground cumin
• 8 g Paprika
• 2 g Dried oregano
• 30 ml Soy sauce
• 2 Limes, juiced
• 30 ml Vegetable oil
• 2 g Black pepper
• 5 g Salt
• 800 g Oven chips
• 30 g Fresh coriander
• 100 g Mayonnaise
• 1 Fresh chillies, green, deseeded
• 0.1 Garlic
• 1 Limes, juiced
• 1 Lettuce
• 2 Tomatoes, sliced

Method

1. Mix the marinade ingredients and rub all over and under the skin of the chicken.
2. Heat the oven to 190°C fan. Roast the chicken in a tin, basting once or twice, until the juices run clear and the skin is deep brown.
3. Blitz the coriander, mayonnaise, chilli, garlic and lime juice until smooth. Season.
4. Cook the oven chips as the pack says, so they are ready when the chicken has rested.
5. Rest the chicken for 10 minutes, then carve it into pieces.
6. Serve the chicken with chips, the salad and the green sauce for dipping.