Piri Piri Chicken is Portuguese dish with a lovely chili and garlic infused oil marinade and coating. We really loved this meal and the spatchcocked chicken was unbelievably tender, flavorful from the marinate and one for the recipe vaults. Piri Piri was lovely paired with some freshly fried chips or tender potato wedges.
Adapted from BBC Cooking UK
- 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
- salt and freshly ground black pepper
- For the piri-piri sauce
- 6-12 fresh red chillies, depending on how hot you want it
- 1 tbsp garlic, blanched and chopped
- 1 tsp salt flakes
- ½ tsp oregano
- ½ tbsp paprika
- 100ml/3½fl oz olive oil
- 50ml/1¾fl oz red wine vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Serve with chips and salad.
Adapted from BBC Food UK
- 4 large potatoes, preferably Maris Piper
- sunflower oil, for deep frying
- To serve
- flaked sea salt
- malt vinegar
- Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
- Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
- When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
- Tip into a serving dish and sprinkle with salt and vinegar to serve.