内容摘要：who was sanctioned last year by the U.S. and who plans to challenge the South American country’s president in upcoming elections is facing new accusations.

who was sanctioned last year by the U.S. and who plans to challenge the South American country’s president in upcoming elections is facing new accusations.

1 cup lightly packed fresh cilantro1 medium garlic clove, smashed and peeled

2 serrano chilies, stemmed and halved½ cup extra-virgin olive oil1 tablespoon lime juice, plus lime wedges to serve

Heat the oven to 425°F with a rack in the lower-middle position. Place a V-rack inside a large roasting pan. In a small bowl, stir together 2 tablespoons of coriander, 1 tablespoon of cumin, the paprika, garam masala, cayenne and 1 teaspoon salt. Working over a large plate, rub all of the spice mixture evenly over the chicken, using all of the rub and any that has fallen onto the plate, then tie the legs together with kitchen twine. Transfer the chicken breast side up to the rack in the roasting pan. Roast until well browned, the thickest part of the breast reaches 160°F and the thickest part of the thigh reaches 175°F, 70 to 80 minutes.While the chicken cooks, in a food processor, combine the arugula, cilantro, garlic, serranos, the remaining 1 tablespoon coriander, the remaining 1 tablespoon cumin and ½ teaspoon salt. Process until coarsely chopped, about 30 seconds. With the machine running, pour the oil through the feed tube, then process until finely chopped, another 30 seconds. Transfer to a small bowl, then stir in the lime juice. Cover and refrigerate.

When the chicken is done, transfer it to a cutting board and let rest for 30 minutes. Remove the rack from the roasting pan. While the chicken rests, add ½ cup water to the roasting pan and stir, scraping up any browned bits. Pour the liquid into a medium bowl, then let settle for 5 minutes. Skim off and discard any fat from the surface. Stir 3 tablespoons of the defatted liquid into the arugula-cilantro mixture, then taste and season with salt and pepper; discard the remaining liquid.

Carve the chicken and arrange on a platter. Drizzle with about 3 tablespoons of the chutney, then serve with lime wedges and the remaining chutney on the side.He is the fifth-youngest cricketer to become India’s test captain.

Keeper-batter Rishabh Pant has been named vice-captain for India’s tour of England.Jasprit Bumrah had been an option for the captaincy. He led India during the Border-Gavaskar Trophy — in the first test at Perth and then again in the final test at Sydney, where Sharma dropped himself. However, the pacer wasn’t chosen considering his fitness issues.

“We don’t think he will be available for all five tests — whether he plays three or four, we will see based on how the series goes and his workload,” Agarkar said. “We are happy he is part of the squad and have spoken with him. Jasprit understands the decision and his fitness. With him, it is about workload management.”Sharma, Kohli and Ravichandran Ashwin, who had also retired mid-series in Australia, are the key names missing from India’s squad. Karun Nair returns to the test fold to lend some experience and is expected to bat in the middle order.