I had the good fortune to be in Dungarvan on Tuesday and called into NudeFood for a browse (featured in The Bridgestone Irish Food Guide). There on a shelf I spied a bottle of piri piri sauce from Portugal and it must have been the talk of Nandos opening in Cork this summer that made me buy it. GOOD decision.
I marinated the chicken pieces (thighs and drumsticks) for about three hours and then cooked it in a hot oven directly on a rack over a tray of potato wedges. The melting fat and marinade dripped from the chicken onto the wedges which were definitely a helping of cholesterol on a plate but so worth the badness.
For Piri Piri Chicken You Will Need:
6 chicken pieces
50ml piri piri sauce (or tabasco or worcester sauce)
3 cloves garlic
half an onion
3cm piece ginger
50ml olive oil
juice of half a lemon
1 tsp coarse sea salt
half tsp ground black pepper
paprika to season and colour
Peel and roughly chop the onion, ginger and garlic and then blitz these in a food processor with all the other ingredients except the paprika.
Place the chicken pieces in a bowl and cover with the marinade. Leave in the fridge for 3 hours or overnight if possible.
Heat the oven to 200C and place the chicken directly on a rack/oven shelf and sprinkle with paprika.
Cook the chicken pieces for 20 minutes with a tray underneath to catch the dripping fat.
Turn the chicken over, sprinkle again with paprika and cook for a further 10 to 20 minutes until nicely browned and cooked through.
Til next time, Sheila