Roast Chicken Peri Peri
By: Ruth
Published: Thursday, December 10, 2009 - 4:00pm

Ingredients




Marinade

1/2 cup of white wine
1 tablespoon of paprika
1 teaspoon of piri piri powder or cayenne pepper if you really cant find it
1 chicken stock cube
1/2 cup of olive oil
salt

pepper

For the chicken

1 medium size chicken
2 whole cloves of garlic
2 bay leaves
1 lemon
For the mediterranean salad

1 Romaine lettuce or any of your choice
1 onion
2 red bell peppers
1/2 large cucumber
Some shredded carrot

Some Olives

some Parsley

Extra Virgin Olive Oil

White wine vinegar or Lemon Juice

Preparation

1 In a small Bowl, mix all the ingredients for the marinade 2 Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too. 3 Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade. 4 Squeeze half a lemon juice all over the chicken 5 Refrigerate for at least two hours 6 Roast the red bell peppers over a live flame until the skin is black and crispy 7 Set aside and allow them to cool down 8 Once cool, remove the skin and slice. 9 Preheat the oven to maximum temperature 10 Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in. 11 After 30 minutes, turn the oven temperature down to 180 degrees. 12 Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat 13 While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice. 14 Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar 15 Remove chicken from the oven (after about 1 1/2 hours depending on the size) 16 Allow it to cool for at least 15 minutes. 17 Serve with the salad and enjoy!

About


In Portugal you see chicken being roasted on a electric spin roast constantly. They are marinated for hours previously and the spicy flavours sip into the flesh during the cooking process.
Piri Piri is the spice of preference.
This Spice gives the chicken an Amazing flavour!
According to Wikipedia:Piri-piri, peri-peri or peli-peli is the name used in Mozambique and Angola to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese.In Mozambican cuisine, piri-piri is often used in preparing sauces and marinades for roast and grilled dishes, especially chicken and various fish. Piri-piri is widely used in a vast number of dishes of Portuguese cuisine.
Not having an electric spit roast at home I decided to create my homemade version. The secret is in the marinade, which should be for at least two hours.