Portuguese Piri Piri Chicken

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Piri piri (or peri peri / peli-peli) chicken, a very popular Portuguese dish, is traditionally made with piri piri chilli peppers which originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique. However, you can use any hot chilli such as bird’s eye chilli, or a even chilli paste (I used sambal olek here) to make the marinade. Allow the chicken to marinate for 4-6 hours for the optimum flavor and texture. You don't want to marinate it longer than overnight as the marinade contains accid which will result more stringy and dry chicken if you leave it too long. Serve this easy one-pan traybake with rice (to soak up the extra sauce), a salad or potatoes for a wonderful weekday meal.

 

3 (1.2 kg) Chicken legs (thigh and drumstick) 4 Large garlic cloves, finely chopped 1 tbsp Dried oregano 1 tbsp Sambal olek 4 tbsp Olive oil 1/2 tsp Sea salt 1/2 tsp Black pepper 2 tbsp Coconut sugar 2 tbsp Smoked Paprika 1 Lemon, juiced 1 Red chilli pepper, sliced into rings, to garnish Chopped fresh parsley, to garnish Salad and lemon wedges, to serve

1. In a large bowl combine garlic, oregano leaves, samba olek, olive oil, sea salt, black pepper, brown sugar, smoked paprika & lime juice. Mix all ingredients to a smooth paste.
2. Rub each side of the chicken quarters with the marinade. Arrange the chicken quarters on a tray lined with aluminum foil or baking paper. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
3. Preheat oven to 200C/400F and bake for approximately 40-45 minutes, basting occasionally with pan juices, for 40 minutes or until brown and juices run clean when chicken is pierced with a skewer. Remove from oven and cover with foil. Set aside for 5 minutes to rest. Serve with your favourite salad and lemon wedges.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com