PERI PERI CHICKEN

 

 INGREDIENTS

CHICKEN	1 KG
BLACK PEPPER	10 GM
COLOR PEPPERS	30 GM
ONION	50 GM
PAPRIKA POWDER	10 GM
REFINED OIL	150 ML
CAYENNE PEPPER	20 GM
GARLIC	20 GM
SALT	TASTE
LEMON JUICE	30 ML
DRY CHILI	5 GM
ROSEMARY	3 GM
WHITE PEPPER	10 GM
RED WINE	40 ML

METHOD

FOR SAUCE

Place the peppers and red onion on a baking tray. Drizzle on, add oil. Sprinkle on the paprika, cayenne pepper and salt and toss together. Place in the oven for 20 minutes. Add the garlic and chilies and toss together again, then place in the oven 10 minutes. Remove from the oven and transfer to a blender. Add the dried chilies, white pepper, lemon zest and juice and the dried rosemary. Blend until smooth. Add the remaining oil and the red wine and blend again.

FOR CHICKEN

Place chicken breast-side down on a sturdy chopping board, using heavy-duty scissors or poultry shears, cut along both sides of the backbone. Once you've cut through both sides of the backbone, discard the bone. Turn the chicken over and press down with both hands on the breast bone to flatten the chicken. Place the chicken on a baking tray and pour over one third of the sauce. Sprinkle with the remaining salt and the black pepper. Place in the oven 180C for 45 minutes. After 45 minutes, baste the chicken and spoon over 2 more tablespoons of the sauce. Place back in the oven for a further 10-15 minutes until the chicken is cooked through. Remove from the oven and allow to rest for 10 minutes. Serve with sauce.

Peri-Peri Chicken: Calories 312