1 medium- large chicken
3oz softened butter
2tbs chipotle paste
Juice 1 lemon
1large handful chopped parsley
Salt pepper
For the sauce:
3-4 handfuls fresh coriander
2-3 peeled chopped garlic cloves
Juice 2 limes
1-2 chopped jalapeños or green chillis depending on heat preference
3tbs olive oil
3 handfuls flaked Parmesan 100g
4 chopped spring onions
3-4 tbs mayonnaise
4-6 ripe limes quartered
Salt pepper
Sit chicken in an oven tray on some bake O Glide ( stops it burning ) Mix the butter chipotle paste lemon juice and chopped parsley together and brush 3/4 of this over the chicken . Season well drizzle a little olive oil and roast according to Instructions, basting with the leftover sauce 1/2 way through. The chicken should be slightly blackened at end of cooking time.
In a food processor blitz the coriander with a little oil and lime juice then add the rest of the ingredients and blend to a smooth bright green sauce ( use extra oil if you want it looser.) chop the chicken into quarters arrange in a dish with plenty of lime slices and serve with rice or tiny roast potatoes and bowls of the Aji verde sauce to dollop, on the side.
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