January 8, 2011

Piri Piri Chicken





















First recipe for the blog!  Oh so very excited to have uploaded this, not to mention I am actually carrying out my New Years resolution.  As most Australians may have noticed – Jamie is back on tv!  His 30 minute meals have me glued to the TV every night.  I am a big fan of Jamie and his food philosophy, and of the many recipes I have made of his pretty much all turn out successful.

His Piri Piri chicken (I thought it was Peri Peri?) intrigued me.  I don’t cook with chicken that often but after watching him make it, I was sold.

The recipe is for Piri Piri chicken, dressed potatoes, rocket salad, and quick Portuguese tarts.  I made all minus the tarts (too tired on a Wednesday night to make dessert).  The chicken was perfect – juicy, tender, crispy skinned and oozing with goodness.  I now want all my chicken to have crispy skin.  Seriously, good stuff.  Only downfall – it took more like an hour to make, but that might have been due to me sipping wine, aimlessly walking around the house, and enjoying every moment of the process.


Here is the recipe for the chicken (with a couple of changes by me), but I recommend making the potatoes too, as they were the perfect accompaniment, as was the simple salad to finish off the meal.


CHICKEN
• 4 large chicken thighs, skin on and bone in
• 1 red pepper
• 1 yellow pepper
• 6 sprigs of fresh thyme

PIRI PIRI SAUCE
• 1 red onion
• 4 cloves of garlic
• 1–2 bird’s-eye chillies
• 2 tablespoons sweet smoked paprika
• 2 lemons
• 4 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• a large bunch of fresh basil

Preheat the oven on to 200°C.

First things first, the sauce. 

Peel and roughly chop the red onion and add to the food processor or blender with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt and pepper, the large bunch of basil and a swig of water. Blitz until smooth.
Put the chicken thighs on a board skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put in the hot pan skin side down. Cook until golden underneath, then turn over. When cooked through, remove and set aside.
Slice the peppers into strips and add to the hot pan. Turn the heat down to medium and keep moving the peppers around. Cook for a few minutes.

Pour the piri piri sauce into a snug-fitting roasting tray. Place the chicken on top of the sauce (skin side up), then fill the remaining gaps with the peppers. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.  Cook for around 10 minutes until sauce is bubbling.Serve with potatoes and salad.

Buon appetito!






















1 comment:

  1. Looks yummy. So where's our invite for dinner at your place :P

    ReplyDelete

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