Sunday, 11 September 2011

Daily Recepi Peri-Peri Chicken

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Easy Portuguese Peri-piri chicken recipe is perfect for
the barbecue - and ready in 30 minutes.

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1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
Preparation method
Click here to join nidokidos.To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

Click here to join nidokidos.Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

Click here to join nidokidos.Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month.Shake before using.

Click here to join nidokidos.Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour. Technique: Spatchcocking chicken and poultry .

Click here to join nidokidos.Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.

Click here to join nidokidos.Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.

Click here to join nidokidos.Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. with the remaining piri-piri sauce.

Click here to join nidokidos.Serve with chips and salad.

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