Sour Cream (full fat)

"CURRIED CHICKEN with SOUR CREAM & PERUVIAN ONIONS"

1 whole butterflied chicken,S&P

2 juicy medium red onions, prepared Peruvian style
(Halve onions, slice into paper thin crescents. Plunge into iced salted water for 10-15 minutes. Dry in paper towels. Dress with lime juice, lime zest, salt, and cilantro.)

Your favorite curry powder(s)

Fresh rosemary, thyme, cilantro, flat-leaf parsley, whole lime

Heat olive oil in10" cast iron skillet. When oil is shimmering, place chicken, skin side down, and weight with another skillet. Allow to cook on medium heat for about 20 minutes until skin is crisp. Turn, and cook until chicken is done.

Remove excess oil, but leave enough to warm the curry spices. Add along with fresh thyme, rosemary, and cook until fragrant. Deglaze with water, and allow to cook down a bit. Whisk in sour cream in small additions until the sauce is a bit thickened, and velvety. Warm through, but do not bring to a full boil. Refresh with additional herbs, cayenne, etc. Check S&P.

Place chicken onto a serving platter, skin side up.

Dress with yummy curried sour cream sauce. Top with Peruvian style pickled onions. Sprinkle with chopped cilantro and flat-leaf parsley.