I work for a peruvian restaurant, but I am very American...this recipe is a traditional Peruvian appetizer that I altered just a bit because my american pantry was not stocked like a peruvian kitchen. The end result was still approved by a genuine peruvian Chef (who happens to be my boyfriend, so maybe he is prejudiced). Try it, it may seem different for an american to eat your mashed potatoes cold, but I promise, you'll like it.

Ingredients

Directions

Mix the olive oil, cumin, cilantro, salt, pepper, paprika and tarragon and carefully seperate the skin from the breasts of the chicken just enough to place fingers breast meat and skin with oil and herbs. Rub remaining oil and herbs over whole chicken. Stuff chicken with one lemon cut in half and roast in a 400 degree oven for approx. 1 and a half hours until temperature reads 140 and skin is browned.

Peel potatoes and place in enough water to cover potatoes, bring to a boil, add garlic, salt and 2 tsp. veg. oil and boil until just fork tender. With mixer, beat potatoes, lemon juice, 2 tsp.veg. oil, salt, pepper, hot sauce, turmeric, ground red pepper, and paprika. Mix to an almost playdough like consistency.

In seperate bowl, de-bone chicken, let cool and shred with fingers. Mix with mayonaisse, chopped celery, chopped onion, peas, three chopped hard boiled eggs, celery salt, tarragon, cilantro and parsley.

Oil inside of medium to large glass bowl with one tsp. veg. oil. Mold potatoes inside glass bowl, to replicate shape of bowl and pat potatoes into place, about 1/2 inch thick. Fill center with chicken salad stuffing half way to top, top with a layer of sliced avacado, and then remaining chicken salad on top. Place remaining potatoes on top and pat into place, covering all of chicken salad. Slide a butter knife carefully around edges between potatoes and glass bowl. Place a dinner plate on top of bowl, as you will be inverting this dome shaped causa onto the plate...carefully. Top with sliced hard boiled egg if desired, in a flower shape or whatever design you prefer and refrigerate. Serve chilled. You can garnish with chopped red pepper and fresh chopped parsley.

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