   Easy Portuguese Peri-piri chicken recipe is perfect for the barbecue - and ready in 30 minutes. Ingredients 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 To serve Chips And Salad Preparation method  .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. .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. .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. .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 . .Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. .Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown. .Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. |
.Serve with chips and salad.
ISMAIL CHOHAN
www.keralites.net          |
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