Roast chicken, green sauce & alloco: the signature combo

Roast chicken with green sauce and golden alloco is the combo that made the success of the first braised-chicken spots in France — and the signature dish at the origin of ANSEMO. The fresh, herbaceous green sauce answers the caramelized sweetness of the alloco (or aloko). With ANSEMO IQF Plantain Slices, the alloco is ready to fry: zero peeling, consistent results.

Ingredients

For the chicken

• 1 chicken, jointed (or 4 thighs)
• 2 tbsp oil
• 1 stock cube, salt, pepper, paprika

For the green sauce

• 1 bunch parsley
• 1 small bunch cilantro
• 2 garlic cloves
• 1 onion
• 1 to 2 green chilies (to taste)
• 4 tbsp oil
• Juice of 1 lime, salt

For the alloco

• 1 bag of ANSEMO IQF Plantain Slices (1 kg)
• Frying oil

Method

1. Season the chicken (oil, crumbled stock cube, paprika, salt, pepper) and roast at 200 °C for 35 to 40 minutes, until golden and cooked through.
2. Blend the green sauce: parsley, cilantro, garlic, onion, chilies, oil, lime juice and salt, until smooth and bright green. Keep cold.
3. Make the alloco: heat the frying oil to 175 °C, drop the slices in still frozen straight into the oil and fry 4 to 5 minutes until golden. Drain and season lightly.
4. Serve the roast chicken coated with (or alongside) the green sauce, with the hot alloco on the side.

Chef's tip

Don't cook the green sauce: its raw freshness is what contrasts with the roast chicken and the caramelized alloco. Make a little extra — it keeps 2 to 3 days in the fridge and lifts other grills just as well.