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PERI PERI CHICKEN

 





 INGREDIENTS

CHICKEN

1 KG

BLACK PEPPER

10 GM

COLOR PEPPERS

30 GM

ONION

50 GM

PAPRIKA POWDER

10 GM

REFINED OIL

150 ML

CAYENNE PEPPER

20 GM

GARLIC

20 GM

SALT

 TASTE

LEMON JUICE

30 ML

DRY CHILI

5 GM

ROSEMARY

3 GM

WHITE PEPPER 

10 GM

RED WINE

40 ML

METHOD

FOR SAUCE

Place the peppers and red onion on a baking tray. Drizzle on, add oil. Sprinkle on the paprika, cayenne pepper and salt and toss together. Place in the oven for 20 minutes. Add the garlic and chilies and toss together again, then place in the oven 10 minutes. Remove from the oven and transfer to a blender. Add the dried chilies, white pepper, lemon zest and juice and the dried rosemary. Blend until smooth. Add the remaining oil and the red wine and blend again.

FOR CHICKEN

Place chicken breast-side down on a sturdy chopping board, using heavy-duty scissors or poultry shears, cut along both sides of the backbone. Once you've cut through both sides of the backbone, discard the bone. Turn the chicken over and press down with both hands on the breast bone to flatten the chicken. Place the chicken on a baking tray and pour over one third of the sauce. Sprinkle with the remaining salt and the black pepper. Place in the oven 180C for 45 minutes. After 45 minutes, baste the chicken and spoon over 2 more tablespoons of the sauce. Place back in the oven for a further 10-15 minutes until the chicken is cooked through. Remove from the oven and allow to rest for 10 minutes. Serve with sauce.

Peri-Peri ChickenCalories 312

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