SPICY LEMON ROASTED CHICKEN WITH CRISPY POTATOES
Fresno peppers brighten up this fiery, aromatic sauce that coats juicy cuts of chicken. For a complete meal, serve with roasted potatoes and a crisp lettuce salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a baking sheet on the top oven rack and preheat to 475 degrees F. Toss the potatoes with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until the potatoes start browning, about 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper. Cook skin-side down until the skin is crisp and brown, about 6 minutes, then flip and brown lightly on the other side, about 3 minutes.
- Make the sauce: Blend the chiles, garlic, lemon zest and juice, 1 tablespoon vinegar, the paprika, honey and 1 teaspoon salt in a blender to make a chunky puree. Gradually blend in 1/4 cup olive oil. Set aside half of the sauce for serving.
- Move the potatoes to one side of the baking sheet and add the chicken skin-side up to the other side. Brush all over with the remaining chile sauce. Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates.
- Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper. Add the salad to the plates. Serve with the reserved chile sauce.
Nutrition Facts : Calories 600, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 184 milligrams, Sodium 792 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 38 grams, Sugar 5 grams
PIRI PIRI CHICKEN
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Provided by Buckwheat Queen
Categories World Cuisine Recipes African
Time 5h5m
Yield 2
Number Of Ingredients 10
Steps:
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g
PIRI-PIRI CHICKEN
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h55m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
ONE-PAN PIRI PIRI CHICKEN DINNER
Try this one-pan piri piri chicken for a family dinner and adjust the chilli levels to suit your family's tolerance. You can use a whole chicken instead, if you like
Provided by Paul Ainsworth
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
- Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
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PIRI PIRI CHICKEN WITH CRISPY POTATOES RECIPE - KAY CHUN
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- In a food processor, puree the fresh and dried chiles with the garlic, ginger, 1/2 cup of cilantro, the vinegar, shallot, paprika and 1/2 cup of the olive oil until smooth. Season with salt and pepper. Reserve 1/2 cup of the piri piri marinade. In a large bowl, rub the chicken pieces all over with the remaining marinade and let stand at room temperature for 30 minutes.
- Preheat the oven to 450° with the racks set in the upper and lower thirds. Set a wire rack over a large rimmed baking sheet.
- Transfer the chicken to the prepared baking sheet; discard the marinade. Season with salt and pepper and drizzle with 2 tablespoons of the olive oil. On another rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of olive oil and season with salt and pepper; arrange in a single layer. Roast the chicken on the upper rack of the oven for 20 minutes. Add the potatoes to the bottom rack and roast the chicken and potatoes for 20 to 25 minutes longer, until the chicken is cooked through and the potatoes are golden. Transfer the chicken to a platter and garnish with cilantro sprigs. Serve with the potatoes, lemon wedges, if desired, and the reserved marinade for dipping.
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