Garlic Chicken with Guasacaca Sauce and Couscous
Ingredients
1/2 cup olive oil
3-6 large garlic cloves (your preferred garlic level)
1/2 lbs mini bell pepper red, orange and yellow
Kosher salt and black pepper
2 1/2 to 3 lbs of chicken thigh
1 avocado, pitted and chopped
1 jalapeno, stemmed and chopped
2 tbs rice vinegar
Zest and juice of 2 limes
1 cup chopped fresh parsley leaves with tender stems
1 cup chopped fresh cilantro leaves with tender stems
Directions
Preheat your oven to 425°F. In a medium bowl, combine ¼ cup of the olive oil with 2 grated garlic cloves. Add the carrots and toss until evenly coated. Season lightly with salt and pepper, then spread the carrots out on a sheet pan. Reserve the remaining garlic oil in the bowl.
Add the chicken pieces to the bowl with the reserved garlic oil and turn to coat. Arrange the chicken skin-side up on the sheet pan among the carrots in a single layer.
Roast for 35–40 minutes, or until the carrots are tender and the chicken is fully cooked through with golden, crisped skin.
While the chicken roasts, prepare the guasacaca. In a food processor, blender, or mortar and pestle, combine the avocado, jalapeño, rice vinegar, lime zest and juice, remaining garlic, half of the parsley and cilantro, salt, and pepper. Pulse or mash until slightly textured. With the motor running (or while stirring steadily), slowly drizzle in the remaining olive oil and a tablespoon of room-temperature water until the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.
Once the chicken is done, transfer everything to a serving platter and spoon over any pan juices. Scatter the remaining parsley and cilantro over the top.
Serve warm with a generous spoonful of guasacaca on the side.
We paired this with garlic and herb couscous. Use a favorite boxed version for ease, or prepare your own if you prefer.
