Peri Peri Chicken
- Replies 7
Recently I have loved cooking whole chickens and before cooking or marinating I cut the chook right down the middle and lay it flat in the baking dish.
This doesn't just cook quicker it also marinates better .
INGREDIENTS
1 onion - roughly chopped.
4 cloves of garlic.
1 red capsicum.
1 teaspoon chili flakes or 2 fresh Chili's
Juice of one lemon.
1/4 cup white vinegar.
1/4 cup olive oil.
2 tsp dried oregano.
2 tsp smoked paprika
Salt and pepper to taste.
1 whole chicken.
METHOD
1. Wash, pat dry chicken . Butterfly the chicken by Placing chicken on a clean surface , using scissors cut straight down the middle so the chicken will lay flat. Line a large baking dish with double layer of baking paper Place chicken in baking dish.
2. Combine all remaining ingredients into a food processor and blend completely.
3. Pour half of the peri peri marinade all over and the chicken massaging it in. Leave it to marinate for a few hours in the fridge.
4. With the other half of the marinade, pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients. Set aside until serving.
5. Cook the whole chicken in a moderate oven 190 C or 170 C fan-forced for around 40 minutes or until chicken is cooked . Brush rest of peri peri sauce over hot chicken .
Serve with salad and rice
STEAMED RICE
Fluffy and perfect on the side of any dish.
Ingredients
2 tablespoons extra virgin olive oil.
1 cup washed medium grain rice.
3 cups chicken stock ( homebrand )
1 onion finely chopped
Salt and pepper to taste.
Method
1. Heat olive oil over medium high heat. Cook onion until soft not browned
2. Add the washed rice and stir in for a few minutes . Add the stock, salt and pepper. Bring to boil
3. Cover completely and turn the heat down to low , allowing it to simmer until all of the liquid is absorbed, approximately 15 minutes. As soon as you can no longer see any liquid boiling or bubbling, turn the heat off and let it stand for 5 minutes
Leave the rice to sit with the lid on for another 10 minutes. Fluff up the rice with a fork and enjoy.
This doesn't just cook quicker it also marinates better .
INGREDIENTS
1 onion - roughly chopped.
4 cloves of garlic.
1 red capsicum.
1 teaspoon chili flakes or 2 fresh Chili's
Juice of one lemon.
1/4 cup white vinegar.
1/4 cup olive oil.
2 tsp dried oregano.
2 tsp smoked paprika
Salt and pepper to taste.
1 whole chicken.
METHOD
1. Wash, pat dry chicken . Butterfly the chicken by Placing chicken on a clean surface , using scissors cut straight down the middle so the chicken will lay flat. Line a large baking dish with double layer of baking paper Place chicken in baking dish.
2. Combine all remaining ingredients into a food processor and blend completely.
3. Pour half of the peri peri marinade all over and the chicken massaging it in. Leave it to marinate for a few hours in the fridge.
4. With the other half of the marinade, pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients. Set aside until serving.
5. Cook the whole chicken in a moderate oven 190 C or 170 C fan-forced for around 40 minutes or until chicken is cooked . Brush rest of peri peri sauce over hot chicken .
Serve with salad and rice
STEAMED RICE
Fluffy and perfect on the side of any dish.
Ingredients
2 tablespoons extra virgin olive oil.
1 cup washed medium grain rice.
3 cups chicken stock ( homebrand )
1 onion finely chopped
Salt and pepper to taste.
Method
1. Heat olive oil over medium high heat. Cook onion until soft not browned
2. Add the washed rice and stir in for a few minutes . Add the stock, salt and pepper. Bring to boil
3. Cover completely and turn the heat down to low , allowing it to simmer until all of the liquid is absorbed, approximately 15 minutes. As soon as you can no longer see any liquid boiling or bubbling, turn the heat off and let it stand for 5 minutes
Leave the rice to sit with the lid on for another 10 minutes. Fluff up the rice with a fork and enjoy.
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