Pan-Seared Peruvian Chicken with Cucumber Ceviche & Sweetcorn

Pan-Seared Peruvian Chicken with Cucumber Ceviche & Sweetcorn

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, September 25, 2022.
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Potatoes are one of the foundations of Peruvian cuisine, which is the inspiration for this glorious Spring dish. Did you know that in Peru they grow more than 3,000 different types of potatoes! Here, potatoes are tossed with corn and a Peruvian style spice blend, roasted and served with succulent NZ chicken and a zingy cucumber and avocado ceviche style sauce.

Ingredients

Ceviche

  • 50g salsa verde
  • 1 pinch of chilli flakes
  • 1/2 avocado, finely diced
  • 1 Lebanese cucumber, finely diced

To Serve

  • 1 bunch coriander, leaves picked

Potatoes

  • 400g baby potatoes, thinly sliced into rounds
  • 1 can corn, drained & rinsed
  • 1/2 pack Peruvian spices
  • 1 drizzle of olive oil
  • 50g baby spinach

Chicken

  • 300g free range chicken breasts, cut into steaks
  • 1/2 pack Peruvian spices
  • 1 drizzle of olive oil

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Set aside two pieces of baking paper.
  2. Slice potatoes into rounds. Drain and rinse corn and toss on a lined oven tray with potatoes, first measure of Peruvian spices and oil. Season and roast for about 25 minutes, until tender and golden.
  3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place chicken in between two pieces of baking paper and use a rolling pin or olive oil bottle to pound chicken, until it is about 0.5cm thick. Coat in remaining Peruvian spices and season.
  4. Finely dice cucumber and avocado. Toss in a small bowl with a pinch of chilli flakes and salsa verde and set aside to marinate.
  5. Heat oil in a medium, griddle fry-pan on high heat. Cook chicken for 2-4 minutes each side, depending on thickness, until charred and cooked through. Rest, covered, before slicing thinly.
  6. Pick coriander leaves. Toss baby spinach through cooked potatoes and corn.
  7. Potatoes topped with chicken, ceviche and coriander.

Nutritional Information

Energy 2532 kj
605 kcal
Protein 43.9g
Carbohydrate 40.9g
Fat 26.9g