Explore More - 2018

PIRI PIRI CHICKEN

PIRI PIRI CHICKEN Portuguese settlers in Africa during the 15th century first invented the recipe for a spicy chicken marinade made with garlic, red wine vinegar, paprika and an African bird’s eye chili. In fact “piri-piri” is Swahili for “pepper-pepper.” Today you will find variations of this traditional dish everywhere in Lisbon. Spatchcocking (flattening out) the chicken allows it to cook quickly and evenly. And, of course, it tastes even better cooked outside over hot coals. SERVES 4–6 • 1 large fresh chicken • 4 red chilies • 4 cloves garlic • 1 tsp sea salt • 1 tsp dried oregano • 1 tsp paprika • 3½ fl oz (100 ml) olive oil • 1¾ fl oz (50 ml) red wine vinegar • Salt and freshly ground pepper METHOD 1 To spatchcock the chicken, place it breast-side down on a board. Using a sharp knife or poultry shears, cut down either side of the backbone and remove, then turn the chicken over and flatten it out, pressing down gently on the breastbone. 2 To make the piri piri sauce, deseed and chop the chilies, and peel and crush the garlic. Using a pestle and mortar, crush the chilies, garlic, sea salt, oregano and paprika into a smooth paste. 3 Stir in the oil and red wine vinegar, mix well. Reserve a couple of tablespoons of the sauce for basting, then place the spatchcocked chicken on a large tray and smother in the piri piri sauce, rubbing it well into the chicken. Cover and refrigerate for one to two hours. 4 Preheat the oven to 400°F (200°C), then season the marinated chicken well and roast in the oven (or barbecue) for 30 to 40 minutes, basting occasionally with the remaining piri piri sauce, until completely cooked through. Serve with salad and crusty bread. 88 EXPLORE MORE 2018

PORTUGUESE RECIPE EXPLORE MORE 2018 89