Peruvian anticucho with Brewer’s Wedges
- 1.5 kg Brewer's Wedges
- 1800 g chicken thighs, skin-on
- 75 ml sriracha sauce
- 6 cloves of garlic
- 9 tsp canola or rapeseed oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 100 grams of pasteurised
- Egg yolk
- 5 grams of salt
- 1/2 tsp pepper
- 10 grams of mustard
- 30 grams of vinegar
- 700 ml peanut oil
- 150 ml chili pepper oil
- Lemon juice to taste
- 15 stems of coriander leaves
- 1 green pepper,
- seeds removed
- 2 spring onions, roughly chopped
- 1 clove of garlic, chopped
- juice of 1 lime
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 5 pieces corn on
- the cob, roasted
Peruvian cuisine is full of special flavours, and the classic Anticucho is a good example. It’s centuries old and originally made from beef heart. This recipe is a modern and more accessible version with chicken thigh. Surprise your guests with this delicious dish that’s surprisingly simple to prepare! Do you think making the mayonnaise is too much of a hassle? Then just take a good quality ready-made mayonnaise, mix it with sambal or Sriracha, and season it with salt and lemon juice.
- Cut the chicken thighs into 3x2 centimeter pieces.
- For the anticucho marinade, mix the garlic, canola or rapeseed oil, oregano, ground pepper, cumin and the sriracha into a coarse sauce. Place the chicken pieces in and let them marinate for 3 hours. Then thread the pieces onto a skewer.
- Make sure all the chili mayonnaise ingredients are at room temperature. Mix the egg yolks with the salt, pepper, mustard and vinegar using a whisk or planetary mixer.
- Add the two types of oil in a thin stream and keep stirring slowly. Don’t knock!
- Season the chili mayonnaise with lemon juice and, if desired, some extra vinegar.
- For the aji-verde sauce, puree all ingredients in a blender until smooth, and season with salt and freshly ground black pepper.
- Grill the skewers in a hot grill pan or on the barbecue.
- Roast the corn on the cob with a gas burner for a delicious roast taste.
- Fry the Brewer’s Wedges at 175°C for about 3 minutes.