New Zealand 1 Slovakia 1
Ivory Coast 0 Portugal 0
Brazil 2 North Korea 1
Ivory Coast 0 Portugal 0
Brazil 2 North Korea 1
For tonights meal it was a very easy choice with the Portuguese influence and also with the World Cup being in Africa I decided to go for Chicken in a fiery Piri Piri marinade.
Piri Piri (also under its other name of African Devil/African Bird’s Eye after the chillis that are used) has its origins in East Africa and is used in Portuguese cuisine extensively.
Piri Piri (also under its other name of African Devil/African Bird’s Eye after the chillis that are used) has its origins in East Africa and is used in Portuguese cuisine extensively.
Ingredients
1 whole chicken
2 lemons
4 Tbsp extra virgin olive oil
2-3 red chillis (small African devil if possible)
2 Bay leaves
2 cloves of garlic
Cooking Utensils
Food Processor
Oven dish
Chopping board
Sharp knife
Preparation
- To get extra juice from the lemons place in a bowl of warm water for 10 minutes before using
- Wash out your chicken and let stand on glass to dry
1 whole chicken
2 lemons
4 Tbsp extra virgin olive oil
2-3 red chillis (small African devil if possible)
2 Bay leaves
2 cloves of garlic
Cooking Utensils
Food Processor
Oven dish
Chopping board
Sharp knife
Preparation
- To get extra juice from the lemons place in a bowl of warm water for 10 minutes before using
- Wash out your chicken and let stand on glass to dry
- Place chillis, garlic and bay leaves, olive oil and lemon into a food processor and blitz
- Pour marinade all over chicken – keep the mixture that falls to one side so you can reapply during cooking process
Cooking
- Preheat oven to 180C
- Cook chicken breast side down for the first 15 minutes
Cooking
- Preheat oven to 180C
- Cook chicken breast side down for the first 15 minutes
- After 15 minutes turn chicken onto its back & baste with piri piri marinade and cook for a further 60 minutes
- Here you can add your par-boiled potatoes for roast potatoes – I marinaded them in some fresh lemon juice this time. Further explanation if needed is here:
- Every 20 minutes remove chicken and baste in fiery piri piri sauce
- Every 20 minutes remove chicken and baste in fiery piri piri sauce
- When chicken is cooked remove from oven and separate breast, leg and thighs and place under a hot grill to crispen up the skin
- Serve with your roast potatoes and a salad
ENJOY!!!!
- Serve with your roast potatoes and a salad
ENJOY!!!!
No comments:
Post a Comment
Leave your Comment