This amazing recipe is so simple to make and yet so delicious. Peri peri is a type of chilli found in Africa and it is very hot. The Portuguese probably imported the recipe from Mozambique, when it used to be a colony of Portugal. For this recipe, I used normal red chillies, so it is was not as spicy as it would be if using 'peri peri or bird's eye chillies'. The result was excellent, with a bit of piquancy, but with beautiful flavours to enjoy. Check the Variations at the end of the recipe for a slightly but also delicious marinade using the TM.
INGREDIENTS
1 x 1.5 kg whole free-range chicken
1 small head garlic
1 cup plain Greek-style yoghurt
coriander leaves and lemon wedges, to serve
Peri peri marinade
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1 Tbsp smoked paprika
2 Tbsp thyme leaves
3 small red chillies, chopped
2 Tbsp red wine vinegar
1 tsp sea salt flakes
METHOD:
To make the peri peri marinade, place the oil, crushed garlic, paprika, thyme, chilli, vinegar and salt in a small food processor and process until well combined. Set aside. (See also the TM version at the end of the page.)
Place the chicken, breast-side down, on a board with the drumsticks facing towards you. Using sharp kitchen scissors, cut closely along either side of the backbone.
Remove and discard the bone, turn the chicken over and flatten.
Transfer to a baking tray lined with non-stick baking paper and spoon over three-quarters of the marinade, rubbing well to coat.
Cover and refrigerate for 2-4 hours.
Preheat the oven to 180° C.
Wrap the garlic head in aluminium foil and place in the oven. Cook for about 40 minutes or until soft.
Place the chicken in the oven and cook for about 60 minutes or until cooked through. Set aside and keep warm.
Remove the garlic from the foil and squeeze the cloves from their skin into a bowl.
Mash with a fork, add the yoghurt and stir to combine.
Place the chicken on a serving plate, brush with the remaining marinade and top with the coriander. Serve with the garlic yoghurt and lemon wedges.
It is delicious served with Lemon and curry leaf basmati rice or with a salad or both.
Serves 4
Ingredients
Preparation
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1 Tbsp smoked paprika
2 Tbsp thyme leaves
3 small red chillies, chopped
2 Tbsp red wine vinegar
1 tsp sea salt flakes
METHOD:
To make the peri peri marinade, place the oil, crushed garlic, paprika, thyme, chilli, vinegar and salt in a small food processor and process until well combined. Set aside. (See also the TM version at the end of the page.)
Place the chicken, breast-side down, on a board with the drumsticks facing towards you. Using sharp kitchen scissors, cut closely along either side of the backbone.
Remove and discard the bone, turn the chicken over and flatten.
Transfer to a baking tray lined with non-stick baking paper and spoon over three-quarters of the marinade, rubbing well to coat.
Cover and refrigerate for 2-4 hours.
Preheat the oven to 180° C.
Wrap the garlic head in aluminium foil and place in the oven. Cook for about 40 minutes or until soft.
Place the chicken in the oven and cook for about 60 minutes or until cooked through. Set aside and keep warm.
Remove the garlic from the foil and squeeze the cloves from their skin into a bowl.
Mash with a fork, add the yoghurt and stir to combine.
Place the chicken on a serving plate, brush with the remaining marinade and top with the coriander. Serve with the garlic yoghurt and lemon wedges.
It is delicious served with Lemon and curry leaf basmati rice or with a salad or both.
Serves 4
VARIATION
Peri Peri Marinade with the TM
Ingredients
3 garlic cloves
4 chillies, fresh, stems removed, halved (without seed & membrane if you don't like it too hot)
½ tsp ground smoked paprika
1 tsp salt, coarse
1 Tbsp fresh thyme
100 g extra virgin olive oil
45 g red wine vinegar
Place garlic, fresh chillies, paprika, salt and thyme into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add olive oil and vinegar, place simmering basket instead of measuring cup onto mixing bowl lid and cook 5 min/100°C/speed spoon.
Carefully remove simmering basket, insert measuring cup and blend 30 sec/speed 6-9 increasing speed gradually. Transfer sauce to a jar, seal and refrigerate for 1 hour.
Place chicken in a large baking dish and with a sharp knife, slash the thickest part of the legs and breasts twice each. Shake the Piri Piri sauce in the jar to mix, pour half over the chicken and rub into meat. Cover dish with cling film and refrigerate 5 hours or overnight. Refrigerate remaining sauce.
Remove chicken from refrigerator 20 minutes before cooking and let stand at room temperature. Preheat oven to 200°C.
Cook for about 45 - 60 minutes, depending on the size of the chicken, or until cooked.
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