causa morada

Causa Morada

This classic Peruvian, layered potato and chicken dish adds sky-blue creativity to your menu.

By Jorge de la Torre

Share this Post

Shop Ingredients

How this works

causa morada

Causa Morada

This classic Peruvian, layered potato and chicken dish adds sky-blue creativity to your menu.
Course: Entree
Cuisine: peruvian
Keyword: causa morada, greek yogurt, peru, peruvian, purple potato
Servings: 6
Author: Jorge de la Torre


  • 2 pounds purple potatoes
  • Fine sea salt
  • ½ cup olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 2 boneless, skinless chicken breasts
  • 1 yellow onion, whole
  • 1 carrot, whole
  • 1 tablespoon chopped mint leaves
  • ¾ cup Greek yogurt
  • ¼ cup jalapenos, finely chopped
  • ½ cup celery, minced
  • ½  cup red onion, minced
  • Black pepper, to taste
  • 1 ½ cups semi-ripe avocados, thinly sliced
  • 6 kalamata olives, pitted

Creamy Avocado Dressing:

  • 1 ripe avocado
  • 3 tablespoons Greek yogurt
  • Salt and pepper, to taste
  • Mash avocado with yogurt until it has a smooth consistency. Season with salt and pepper.


  • Place potatoes in a large saucepan. Cover with cold, salted water, and bring to a boil. Reduce heat and simmer until very tender, about 20 minutes. Let cool.
  • Peel potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl. Knead lightly with gloved hands (to avoid getting blue color on skin), slowly drizzling in olive oil, as needed, until potatoes reach a doughlike consistency. Add lime juice, and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
  • Put chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover; bring to a slow boil. Cook until chicken is fork-tender and can be pulled apart, about 20 minutes.
  • Toss or compost whole onion, carrot and mint. Transfer chicken to a medium bowl. Once cool enough to handle, shred chicken with fingers or a fork. Mix in yogurt, jalapenos, celery and red onion. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
  • Oil a 2-quart casserole. Spoon half of the potato mixture into the casserole, followed by the chicken mixture, and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
  • Put a dollop of avocado dressing on each plate. Slice and serve on dressing; garnish with avocados and olives.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply