22 Street Lane Nursery - August 2021 Newsletter

August Newsletter

Dish of the Month

Piri-Piri Chicken

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/

Ingredients

• 1 chicken, about 2kg • 2 dried hot chillies • 100ml red wine vinegar • 6 red chillies • 6 garlic cloves • 2 tsp smoked paprika • 1 tsp dried oregano • 1 tsp dried thyme • 1 tsp golden caster sugar • 2 lemons, juiced

Method

1. To make the marinade, tip the dried chillies and the vinegar into a pan and bring them to a boil. Remove them from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar into a food processor and blitz the mixture. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside. 2. Sit the chicken in a shallow dish and use a small knife to score all over with cuts around 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage it into the cuts. Cover and chill for at least 4 hours, but overnight would be better. 3. When you’re ready to cook, heat the oven to 180C/160C Fan/Gas Mark 4. Roast the chicken for one hour, then turn the heat up to 220C/200C Fan/Gas Mark 7 and cook for a further 30-35 minutes, until a crust has formed on the outside of the chicken. 4. Remove the chicken from the oven and leave it to rest for 30 minutes. Serve with a selection of your favourite sides, such as homemade wedges or jacket potatoes, coleslaw, buttered corn cobs or chilli and mint peas.