PERI PERI (‘pepper pepper’) is a traditional Portuguese sauce that dates from the fifteenth century. Depending on how it’s made it can be incendiary stuff, but if you’re a bit wimpy you can tame the fiery heat by just skimping on the chillies and Tabasco. Chilled, fruity wine is a great palate soother anyway!
Peri Peri Roast Chicken
Whole, free-range chicken | Sea salt and freshly-ground pepper | 150ml Chateau Lafite or other red wine | 5 garlic cloves | 1-5 chillies (you decide!) | 2cm ginger, grated | 50ml vegetable oil | 25ml white wine vinegar | 3 tbsp soy sauce | 1-2 tbsp Tabasco | 2 tbsp smoked paprika | 3 tsp oregano | 1 tsp caster sugar | 1 lime, zest and juice | 3 red onions | 500g new potatoes
Roast seasoned, oil-drizzled chicken at 180°C for 1 hr. For sauce, chop garlic and deseeded chillies and combine with non-veg ingredients in small bowl. Remove chicken from oven and tip three-quarters of sauce over it, spreading with spatula. Peel and quarter onions and toss around chicken, along with potatoes. Season and return to oven to cook for further 30 mins. Once done, remove chicken and vegetables to warm plate. Carefully pour oil out of roasting tin, leaving juice and sticky bits behind. Put on medium heat and add red wine and remaining quarter of sauce. Simmer gently, scraping up caramelised bits from bottom. Pour any juices from chicken plate into sauce, before carving bird. Arrange on serving plate with vegetables and pour over peri peri sauce. Tuck in!
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