Tuesday, March 8, 2011

Mains: Piri Piri Chicken

Piri Piri Chicken

As my grandmothers family is from the Azores (islands off Portugal's coast), my family have always been interested in Portuguese cooking. This is a favourite we often have. The chicken is flattened. If you have a good butcher, he can do this for you, or if you have a sharp pair of kitchen scissors you can do it yourself.

Essentially all I do is cut either side of the  backbone and pull it out completely. I also pull out the smaller bones connected to it (ribs) for ease of cutting when cooked, and push hard down on it when it is laid out on the tray so it lies flat (you are not pushing hard enough unless you can hear a few bones breaking).

I find this meal tasty and easy to prepare with minimal ingredients. Try it yourself.

1 Large Chicken
1 Red Thai Chili, Seeded and Chopped Finely
1 Tablespoon Smoked Paprika
4 Cloves Garlic, Chopped Finely
1 Lemon, Juiced
2 Tablespoon Dried Oregano
4 Tablespoons Olive Oil

1. Preheat oven to 160C

2. Combine all ingredients apart from chicken in a bowl and mix together.

3. Pour mixture over chicken in a roasting tray and cook in the oven for about two hours.

4.  Baste chicken with the juices around it every twenty minutes or so.

5. When cooked allow to rest for five mixtures, before cutting into pieces and serving with a green salad and some baked potato.

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