Chicken and Yuca with Rocoto Chili Sauce

Yuca is a South-American starchy root that is used in somewhat the same way as potatoes . In Norwegian stores it is often called cassava.

Ingredients (serves 4)

1 whole organic chicken
2 medium size yucas/cassavas
1 feta cheese or Apetina
1 dl heavy cream or whole milk
1 tbsp Rocoto sauce or similar chili sauce, e.g. Sriracha
1 handful flat lead parsley
Frying oil

Yuca time!

Rub the chicken with salt and pepper. Bake it in the oven for roughly 25-30 minutes. This depends on the size, of course. Use a thermometer if you are unsure and aim for 68 degrees C in the breast piece.

Peel the yuca and cut it into big pommes frites. Boil in water until al dente and let them dry for 5 minutes. Fry in good frying oil until crispy and golden.

Put the feta cheese in a blender with some heavy cream or whole milk. Mix until the sauce is soft and creamy. Add some Rocoto chili sauce or similar to taste. This is the same sauce we used for the squid ink pasta recipe.