serves
4
prep
10 hours
cook
1 hour
serves
4
people
preparation
10
hours
cooking
1
hour
Ingredients
- 1.5 kg whole chicken
- 1 bunch thyme
- fried potatoes, and , to serve
Piri piri oil
- 4 long red chillies, roughly chopped
- 8 small dried red chillies
- 4 garlic cloves, roughly chopped
- 2 tbsp whisky
- 1 tbsp sherry or red wine vinegar
- 1 tbsp lemon juice
- 1 bay leaf
- 250 ml (1 cup) olive oil
Piri piri marinade
- 2 tbsp piri piri oil
- 2 tsp smoked paprika
- 75 g butter, melted, at room temperature
- 2 garlic cloves, chopped
- 3 tsp thyme leaves
- 1 lemon, juiced
Instructions
To make piri piri oil, using a mortar and pestle, pound chillies and garlic to a paste. Place in a small pan over high heat and stir in whisky, sherry, lemon juice, bay leaf, 125 ml oil and 1 tsp salt. Bring to the boil, remove from heat and whisk in remaining 125ml oil. Refrigerate until needed. Makes 1½ cups.
To make marinade, process 2 tbsp piri piri oil, paprika, butter, garlic, thyme and 1 tsp salt in a food processor to a paste. Gradually add lemon juice and process until combined. Set aside.
Pat chicken dry with paper towel. Butterfly, then score breasts and thighs. Rub with marinade and place in a large shallow dish. Cover and refrigerate overnight. Remove from fridge 30 minutes before cooking.
Preheat oven to 220°C. Heat a chargrill or barbecue to high. Place chicken, skin-side down, and cook for 10 minutes or until well browned. Turn over and brown for a further 15 minutes.
Transfer to an oven tray and roast for 30 minutes, basting with a bunch of thyme dipped in 125 ml piri piri oil every 10 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
Cut chicken into 4 pieces and serve with potatoes, black-eyed beans and piri piri oil.
Drink Cerveja Sagres Branca, Portugal ($2.75 for 330ml)
As seen in Feast Magazine, Issue 13, pg69.
Photography by Derek Swalwell
As seen in Feast Magazine, Issue 13, pg69.
Photography by Derek Swalwell
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
