Chicken piri-piri Serves 6 Hands-on time 20 min, oven time 1 hour, plus marinating Easy Diana Henry reminisces about the dishes that take her back to her childhood; this spicy chicken recipe brings memories of her time in Portugal. INGREDIENTS 1 small red pepper 50ml olive oil 4 red chillies 4 garlic cloves, crushed 2 tsp dried oregano or chopped fresh oregano leaves 1/2 tsp chilli flakes 2 tbsp red wine vinegar Juice 2 lemons 1/2 tsp caster sugar 1/2 tsp sea salt flakes 6 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached) METHOD
01.Heat the oven 190�C/170�C fan/ gas 5. Halve and deseed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn�t. Chop roughly, then crush in a pestle and mortar (see tip). Remove the pepper. 02.Deseed the chillies, chop finely and put in the mortar with the garlic, oregano and chilli flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper. 03.Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 4 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking. 04.Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 10cm from the heat and grill for 12 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade. 05.Move the chicken another 10cm from the heat and grill for 5 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden. 06.Serve immediately with a lettuce, cucumber and tomato salad and fried potatoes or coarse rustic brea
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