Peruvian Chicken with Cauliflower and Sweet Potatoes

You might think that the only thing that Peruvian chicken shares with the holiday of Passover is the letter “P”. Surprisingly, all the components of this vibrant and intensely flavored one-pan chicken dinner can be found with kosher for Passover supervision. When it comes to the holidays, we’re all traditionalists at heart and treasure the memories that accompany the foods we love. But a recipe for an easy sheet pan dinner that can be prepared in advance is most welcome at this time of the year, when we would rather be spending precious moments with the family than standing in the kitchen.

Peruvian Chicken with Cauliflower and Sweet Potatoes

In this Peruvian inspired dish, chicken is marinated in a pungent mixture of olive oil, fresh garlic and herby dried oregano. Smoked paprika and cumin add an earthy flavor to the marinade that is brightened with a grating of lime zest and a squeeze of tart juice. The sweet potatoes complement the nutty complexity of the cauliflower and roast to tender perfection with the chicken. Family custom dictates many of our food choices during Passover but happily, this recipe for one-pan Peruvian chicken with cauliflower and sweet potatoes, published in Cook’s Country magazine, can be enjoyed all year round.

Assemble your ingredients. Process 3 tablespoons of oil, garlic, 1 tablespoon pepper (This is not a typo. Although this seems like a large amount of pepper, the chicken is not especially peppery.), cumin, sugar, lime zest and juice, 1 1/2 teaspoons salt, paprika, oregano and jalapeno pepper in a blender or small food processor, until smooth, 10-20 seconds. Transfer the marinade to a 1 gallon resealable bag. Add the chicken and seal the bag. Turn to coat the chicken with the marinade. Refrigerate the chicken for at least 1 hour and up to 12 hours.

Adjust the oven rack to the middle position and preheat the oven to 425 F. Line a baking sheet with parchment paper. Place the cauliflower, sweet potatoes and purple onion on the sheet pan. Toss the vegetables with the remaining 3 tablespoons of oil, remaining 1/2 teaspoon of pepper and remaining 1/2 teaspoon of salt. Spread the vegetables into an even layer. Bake until the top edges of the cauliflower and sweet potatoes are lightly browned, about 15 minutes.

Remove the baking sheet from the oven. Using a spoon or a spatula, push the vegetables to one side of the pan. (They will no longer be in a single layer.) Place the chicken, skin side up, on the empty side of the baking sheet. Roast for an additional 50 minutes. The temperature of the chicken should register at 175 F. on an instant read thermometer. Toss the vegetable mixture with arugula if desired. Transfer the chicken and vegetables to a serving platter and enjoy!

Print Recipe

Peruvian Chicken with Cauliflower and Sweet Potatoes

Meat, Chicken and Fish

By Cook's Country magazine, April/May 2019 issue – Serves: 4

Prep Time: 20 minutes + marinating time – Cooking Time: 15+50 minutes – Total Time: 85 minutes + marinating time

Chicken is marinated in an intensely flavored marinade that includes garlic, cumin, and smoked paprika and is roasted at a high temperature with cauliflower and sweet potatoes.

Ingredients

• 6 tablespoons extra-virgin olive oil, divided (3+3)
• 6 garlic cloves, peeled
• 3 ½ teaspoons pepper, divided (3+1/2)
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
• 2 teaspoons table salt, divided (1 1/2+1/2)
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• ½ jalapeno pepper, stemmed and seeded
• 4 chicken leg quarters
• 1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 small red onion, halved and sliced through the root end into ½-inch-thick wedges
• 3 cups (3 ounces) baby arugula (optional)

Instructions

1

Process 3 tablespoons of oil, garlic, 1 tablespoon pepper (this is not a typo. Although this seems like a large amount of pepper, the chicken is not especially peppery.), cumin, sugar, lime zest and juice, 1 1/2 teaspoons salt, paprika, oregano and jalapeno pepper in a blender or small food processor, until smooth, 10-20 seconds. Transfer the marinade to a 1 gallon resealable bag. Add the chicken and seal the bag. Turn to coat the chicken with the marinade. Refrigerate the chicken for at least 1 hour and up until 12 hours.

2

Adjust the oven rack to the middle position and preheat the oven to 425 F. Line a baking sheet with parchment paper. Place the cauliflower, sweet potatoes and purple onion on the sheet pan. Toss the vegetables with the remaining 3 tablespoons of oil, remaining 1/2 teaspoon of pepper and remaining 1/2 teaspoon of salt. Spread the vegetables into an even layer. Bake until the top edges of the cauliflower and sweet potatoes are lightly browned, about 15 minutes.

3

Remove the baking sheet from the oven. Using a spoon or a spatula, push the vegetables to one side of the pan. (They will no longer be in a single layer.) Place the chicken, skin side up, on the now empty side of the baking sheet. Roast for an additional 50 minutes. The temperature of the chicken should register at 175 F. on an instant read thermometer. Toss the vegetable mixture with arugula if desired. Transfer the chicken and vegetables to a serving platter and enjoy!