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
Method:
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.
Enjoy.
Til next time, Sheila
Sheila,
Hello! You are amazing. Everytime I view your blog I leave the computer salivating. The dishes look so good I can practically smell them. Your photographic skills are as keen as your cooking. I think that you should have your own television show, you can be the Irish Martha Stewart. Say hello to Denis for me.
Regards,
Raymond
Thanks Raymond, delighted that you’re keeping an eye on gimmetherecipe and getting approval from an artist for the photos is great! Still have to do a photography course though and find out what all the settings are for! Denis says hi and hope you cook something from the blog for Yvonne..
I want to see that Piri Piri Chicken in an head-to-head with Brian’s Jerk Chicken…..a good ol’ fashioned chook off!!
..now there’s a challenge!
Hi Sheila! The first Sheila went accidentally!Sorry! I’m wondering which is the best way to go….piri piri sauce, tabasco or Worcester? I have the tabasco and the Worcester already in the cupboard, but wonder am I better off purchasing the piri piri?
I would be a firm believer in using what you have already and if you’re happy with the results stick with it and when you need to replenish then buy the Piri Piri – now being stocked in many supermarkets. Enjoy!