Sunday, September 12, 2010

Portugese Chicken with Peri Peri Sauce & Red Onion Salsa

Through what must be a subconscious longing for the long sunny nights of summer, i've been hankering for barbecue more and more in the past few weeks. The delicious crunch of slightly charred meat, succulent on the inside, is, to me, unmimicable in the modern kitchen, even with grills, broilers and countless other gadgets.

To be honest, before this recipe i had never actually cooked a whole chicken, nor had i butterflied one for that matter. I found a great video on Youtube detailing how to butterfly one here. It was surprisingly easy! In fact this entire dish is very simple and speaks of very core flavoring.

I don't pretend that this peri peri sauce is close to authentic: a true peri peri sauce would obviously be made with the African birds eye chilli, also known as peri peri.

Ingredients (serves 4)

Portugese Chicken

  • 1 large chicken
  • 2 tbsp paprika
  • Juice of 2 lemons
  • 1 tsp salt
  • 8 cloves garlic
  • 2 tbsp olive oil
  • 1/3 cup whiskey

Peri Peri Sauce

  • 1 egg yolk
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 2 long red chillis, finely chopped
  • 1/2 clove garlic, crushed
  • Juice of 1/2 lemon

Red Onion Salsa

  • 1 red onion
  • Dash of raspberry vinegar
  • Dash of fresh orange juice
  • sprinkle of oregano
  • 1 tbsp olive oil


Portugese Chicken

Finely chop the garlic and combine all of the ingredients (except the chicken) in a bowl to make marinade

Butterfly the chicken as per the video mentioned earlier

Score the skin and flesh with a knife
Baste the chicken skin and flesh with the marinade and set aside for 1 hour
Heat a flame grill to medium-high
Cook the chicken, turning a few times and regularly basting with the marinade (about 45 minutes depending on size of bird and heat of grill)

Cut into 4 quarters and place on serving plates with salsa and fresh green, and peri peri sauce on the side

Peri Peri Sauce

In a blender, place the egg yolk and salt. Blend for 1 minute or until thick and creamy

Whilst still blending, pour in about 1 tsp of olive oil and blend for 30 seconds
Add 2 tsp more oil and blend for 30 seconds
Add the remaining oil in 1 tbsp batches, blending, until all oil is added. You should have a creamy ailoli
Add the garlic and 1/2 the chilli, and blend

Stir through the remaining chilli
Transfer to serving bowl

Red Onion Salsa

Thinly slice the red onion

Place in a bowl and toss with other ingredients.

Refrigerate for 1 hour prior to serving.

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