Peri Peri Chicken
All Original Recipes by Lorraine Elliott
Preparation time: 30 minutes plus overnight brining step and 2.5 hours marinating
Cooking time: 60 minutes
Serves: 4
This recipe is started the day beforehand
For brining
- 1.5kg/3.3lb whole chicken
- 150g/5ozs. fine salt
- 6 cups/1.5 litres/0.4gallon water
Marinade
- 40g/1.4oz or 8 garlic cloves
- 1 whole small lemon or 1/2 a large one (around 60g/2oz)
- 2 tablespoons white vinegar
- 4-5 bird's eye chillies (depending on how hot you like it)
- 2 tablespoons finely chopped coriander leaves
- 3 teaspoons smoked paprika
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 75ml/2.5flozs. olive oil
- 2 large bay leaves
For Sauce
- Half of the marinade paste
- Pan drippings
- 50g/1.7ozs. butter
- 1 tablespoon brandy (or chicken stock)
Step 1 - Dissolve the salt in the water. To do this I mix around half of the total water as boiling water with the salt and then once the salt has dissolved I add the rest in cold water and throw in a few ice cubes. Submerge the chicken and cover and refrigerate overnight. Drain the chicken of the salt water and sit the chicken upside down so that any salt water drains out of it. There's no need to rinse the chicken of the brine.
Step 2 -Take a sharp pair of scissors and place the chicken breast side down. Cut along the centre of backbone from the top to the bottom. Line a large baking tray with parchment and spread the chicken out on the tray.
Step 3 -Peel the garlic cloves and then cut the lemon into 6 pieces making sure to remove any little hidden seeds. Add these to a food processor along with the vinegar, chillies, coriander, paprika, salt, sugar, black pepper and oil and process until it becomes a smooth-ish paste. Thermomix directions: place all ingredients in bowl and set to speed#10, 10 seconds. Scrape down sides and repeat if needed. Then using gloves (the chillies can be irritating to eyes and skin) coat both sides of the chicken with 3/4 of the paste. I do the underside of the chicken first generously and then flip it over and do the skin side. Allow to marinate in the fridge for 2 hours.
Step 4 -Preheat oven to 200C/400F and take the chicken out 30 minutes before you want to roast it. Place 2 bay leaves under the chicken and roast for 60 minutes turning the tray halfway to ensure even browning.
Step 5 -Remove the chicken from the oven, cover with foil and allow to rest for 15 minutes before slicing up. Add the pan drippings to a small saucepan along with the reserved marinade, butter and brandy. Bring to a simmer and allow to thicken for 5 minutes. Cut chicken in portions or in half or in smaller pieces and add more sauce on top of the chicken and return to the oven for 5 minutes. Serve with extra sauce.
Portuguese Tomato Salad
This tomato salad is classic, ludicrously simple but absolutely perfect to go with peri peri chicken! I always make this tomato salad while the chicken is roasting.
Preparation time: 5 minutes
Cooking time: 0 minutes
Serves: 4 as a side dish to chicken
- 4 tomatoes (around 600g/1.3lbs)
- 100g/3.5ozs small white onion, sliced into rings
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Step 1 -Cut the tomatoes into slices and mix with the white onion rings. In a small jar add the oil, red wine vinegar, oregano, salt and pepper and secure lid tightly and shake to emulsify. Pour over the tomatoes and gently toss.
Round Potato Chips
These potato chips are best made fried fresh but can be reheated
Preparation time: 10 minutes
Cooking time: 7 minutes per batch, around 35 minutes total
Serves: 4 as a side dish to chicken
- 800g/1.7lbs potatoes (I used 2 very large brushed Sebago potatoes)
- Oil for deep frying (canola, peanut)
- Salt for seasoning
Step 1 -Wash potatoes well using a scrubber but do not peel. Using a mandolin on the middle setting #2 slice potatoes into even slices. Place in a bowl of cold water and wash away the starchy white water until the water rinses clear.
Step 2 -Pat dry on paper towels - do this step well to prevent spitting. Heat oil in a large, heavy pot to 180C/350F and gently add slices to the hot oil. Cook for 5-6 minutes and then turn over and cook for an additional 1-2 minutes. Drain on a paper towel and season with salt. To reheat place in a 160C/320F oven for 8 minutes.