Portuguese-style piri-piri chicken
Paul Ainsworth
SERVES 4 1 medium chicken , spatchcocked and legs scored 300g cooked new potatoes , sliced 1 red pepper , sliced 1 yellow pepper , sliced 200g cherry or plum tomatoes 600g canned chopped tomatoes 2 shallots , sliced ½ bunch of coriander , chopped 1 lemon , grated 1 lime , grated
For the piri-piri marinade 2-3 bird ’ s-eye or Thai chillies ( depending on how hot you like it ) 1½ tsp smoked paprika 50g brown sugar 1 lime , zested and juiced 1 tsp dried chilli flakes 2 garlic cloves 50ml olive oil ½ bunch of oregano 10ml port
1 Combine the piri-piri marinade ingredients plus 1 tsp salt using a pestle and mortar or a food processor until a paste is formed . Rub this all over the chicken and leave to marinade for a few hours . 2 Heat the oven to 200C / 180C fan / gas 6 . Tip the remaining ingredients ( minus the coriander , grated lemon and grated lime ) into a roasting tin and mix well . Barbeque or griddle your chicken for 4-5 mins on each side to achieve a charred ( but not burnt ) skin and place on top of the ingredients in the tin . 3 Roast in the oven for 45 mins-1 hr ( depending on the size of the chicken ) – use a food thermometer to check that it ’ s ready . Probe the meat on the bone and when you hit 70C / 75C on the bone , remove from the oven and leave to rest for 5 mins . Alternatively , cook on the barbecue in the tin . During the cooking process , baste the tomato sauce over the chicken . You may need to add a little water to the tray if the mix starts to dry . 4 Finish the chicken with chopped coriander and grated lemon and lime , plus a pinch of rock salt .
AS SEEN ON THE Big Kitchen
122 bbcgoodfoodshow . com