Khamis, 22 Oktober 2009

Piri-Piri Chicken

PIRI PIRI CHICKEN

Salam bersua dptg khamis malam jumaat :D hihihi...

Tak senang duduk bila tgk ayam ni tertonggeng dekat umah KAK LG, kalernyer pun santek jerrr kena kita yg bakor geseng rentung sume ada! hihihi... TAPI sedapppp!!!!!!! rasa lebih kurang jer dgn ayam2 bbq yg laen tak cayer tgk resepi dia... resepi asal dekat TASTE.COM.AU thanks to KAK LG untuk resepi best niii gravy baru nak buat nanti huhuhu...byk keja dr td asyik kehulu kehilir satu benda kerja tak siap lagi huhuhu... Kalau dapat siat daging dia makan mcm burger tu cedapnyerrrr!!!!! buat sandwich pun cedap!!! TAPI kita tak buat sekor kita buat cuma 2 block peha kiri kana jerrr nxt time nak buat ayam sekor mcm kak lg buat ekekeke.... Kalau nak tengok dgn cantik rupa PIRI PIRI CHICKEN ni leh g kat umah KAK LG, dan resepinyer ada copy paste kat sini buat rujukan akn datang atau leh g jalan2 kat TASTE.COM.AU ya.. :D resepinyer kat bawah ni ya..

PIRI PIRI CHICKEN

Preparation Time

20 minutes

Cooking Time

60 minutes

Add ingredients to shopping list Ingredients (serves 4)
  • 1.6kg whole chicken
  • Olive oil, to grease
  • 1 tbs olive oil, extra
  • Lemon wedges, to serve
  • Cooked chips, to serve
  • Piri-piri marinade

  • 4 garlic cloves, coarsely chopped
  • 4cm-piece ginger, peeled, coarsely chopped
  • 160ml (2/3 cup) olive oil
  • 160ml (2/3 cup) fresh lemon juice
  • 1 tbs dried hot chilli flakes
  • 1/2 cup chopped fresh continental parsley

Method

  1. To make the piri-piri marinade, place the garlic, ginger, oil and lemon juice in the bowl of a food processor and process until finely crushed. Transfer to a medium bowl. Add the chilli flakes and parsley and stir until combined.
  2. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone. Discard backbone. Turn over the chicken and open to lie flat. Use your hands to press the chicken to flatten.
  3. Wash the chicken well and pat dry. Place in a large sealable plastic bag. Add the piri-piri marinade to the bag and seal. Rub the bag to coat the chicken in the marinade. Place in the fridge for 4 hours or overnight to develop the flavours.
  4. Preheat oven to 200°C. Brush a baking tray with olive oil to grease. Remove the chicken from the bag. Discard the bag and excess marinade. Place the chicken, skin-side up, on the prepared tray. Drizzle over the extra olive oil and season with salt and pepper. Roast in the oven, brushing occasionally with the pan juices, for 1 hour or until the chicken is golden and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces. Serve immediately with lemon wedges and cooked chips.

Notes & tips

  • To save time, you can replace the whole chicken with 1.6 kilograms of chicken pieces (with skin on), such as thigh pieces, wings and drumsticks.

Source


Good Taste - February 2007, Page 102
Recipe by Gemma Purcell

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