22 Street Lane Nursery - Dish of the Month

August 2021 Dish of the Month Recipe

Piri-Piri Chicken

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 the 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 in to 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 into the cuts. Cover and chill for at least 4 hours, but overnight would be better. 3. When you’re ready to cook, heat 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 to rest for 30 mins. Serve with a selection of your favourite sides, such homemade wedges or jacket potatoes, coleslaw, buttered corn cobs or chilli and mint peas.

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