Peruvian Roast Chicken from Leite's Culinaria
INGREDIENTS
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or the chicken
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5 garlic cloves, peeled
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Fine sea salt
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One 4-pound whole chicken
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1 lemon, cut into quarters
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3 tablespoons white wine vinegar
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1/4 cup plus 2 tablespoons white wine
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2 tablespoons extra-virgin olive oil
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2 tablespoons paprika
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1 1/2 tablespoons ground cumin
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2 teaspoons freshly ground black pepper
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1/2 teaspoon dried oregano
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For the salad
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2 avocados
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1/2 to 3/4 of a small red onion, very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
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2 tablespoons finely chopped fresh cilantro leaves, or to taste
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2 tablespoons lime juice (from 1 large lime)
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2 tablespoons extra-virgin olive oil
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Coarse sea salt
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