Note: this should be made with marinaded strips of beef
heart. It really is good, and cheap: proper Peruvian fast
food; the problem is that it must be served immediately
or it turns to rubber. Here we take the rather more
forgiving approach of coating chicken with the same
marinade. It requires Aji Panca chilli paste which can
be purchased from Sol
Andino on-line and in person in London.
Note: if you happen to have a rotisserie, this can be used as a
baste: add a tablespoon of olive oil to the mixture and cook your
chicken for 60 minutes at 265 C, basting every 15 minutes.
Serves 4 (two pieces of chicken each).
8 chicken thighs, skin on
4 cloves garlic, crushed
2 tbsp dried oregano
2 tsp ground cumin
4 tbsp Aji Panca chilli paste
0.5 tsp salt
Pre-heat your grill to 265 C.
Mix together the garlic, oregano, cumin, Aji Panca paste
and salt in a bowl.
Score the skin-side of the chicken thighs with a sharp
knife and coat them with the mixture.