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This recipe comes from one of my favorite magazine : Donna Hay. The recipes in the magazine are so easy to follow and from most of the recipes that I’ve tried so far, most of them were excellent. Initially, I wasn’t really planning of cooking this Peri Peri chicken, I was more into the sponge cake recipes section. But the cameraman kept mentioning to me that he would like to try our new stone plate for his photo, and he insisted that the chicken would look just perfect. 

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So, we tried the Peri Peri chicken recipe and it was delicious as expected. The chicken is juicy, has a lot of flavor from all of the spices and the lemon. And as usual I put some extra chilli to give more kick to it. What we didn’t really expect to be good was the potatoes. The potatoes were supposed to be crispy just like what potato chip should be. But mine was soft, not crispy and almost like mashed potatoes. Only a bit here and there has that crispy on the edges. So I thought, oh well, it is a waste if I threw it away so I served it anyway. And it was delicious. Not crispy but it was so tasty, I couldn’t stop adding more to my plate. It was a satisfying meal, now I don’t have to go to a restaurant to get a peri peri chicken :).

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Loosely adapted from Donna Hay

Things you need :

  • 1 whole chicken (I bought the ones that was already cut into 2)

Marination:

  •  Lemon juice from 2 lemons
  • 1 tbsp Paprika powder
  • 2 sprigs of thyme ( i use 1 tbsp of driod thyme)
  • 2 sprigs of rosemary ( i use 1 tbsp rosemary)
  • 1-2 tsp cayenne pepper ( adjust as you like)
  • 1 tbsp red wine vinegar ( i use 1 tbsp of sake and 1 tsp of white vinegar)
  • 3 cloves of garlic (chopped)
  • Sea salt and Black pepper to taste
  • 1/4 cup of olive oil

Potatoes:

  • 600 gr potatoes, washed and thinly sliced
  • 4 sprigs of thyme
  • 2 Tbsp olive oil

Sauce:

  • 1 tbsp cayenne powder
  • 1/2 cup coriander leaves (chopped)
  • 1/2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream

Things to do:

Combine all ingredients for the marination in one bowl. Pat chicken dry with paper towel, then put it in a baking dish and rub it with 3/4 of the sauce. Let marinate in fridge for 2 or 3 hours, turning occasionally (i leave it over night).

Preheat the oven to 220 C. Put the potatoes, thyme, oil, salt pepper in a bowl and toss to coat. Spread the potatoes evenly on a separate lightly greased baking tray.  Place the potatoes and chicken into the oven ( skin side down ) and roast it for 15 minutes. Take the chicken out from the oven, turn it over (skin side up) and brush it with the reserved sauce, then continue roast it for another 15 -20 mins. Brush it with the sauce every 10 minutes.

In the same time make the dressing sauce. Place the cayenne, coriander, oil, lemon ,salt and pepper in a hand blender and turn it into paste. Add the mayo and sour cream then continue process till just combined. Serve the chicken, potatoes with the dressing.

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