Last night's dinner, with small changes. The original source can be found here.
Should serve 4 people
Ingredients:
1 whole chicken
700g of potatoes, peeled and thinly sliced
Salt
Thyme (dried or fresh)
2 or 3 onions, sliced thickly
For the peri-peri sauce:
3 or so tsp chilli paste
1-2 tsp harissa paste
1 or 2 fresh chillis (bird's eye if you can get them)
1 tsp dried chilli (or to taste)
2 tbsp smoked paprika
5 cloves garlic
2 cm ginger
1/4 cup wine vinegar (white or red, but I used white)
1/4 cup olive oil
1 tbsp brown sugar
1 tsp salt
Juice from 1 lemon
Limes to serve (optional)
Heat the oven to 200. Soak the potatoes in cool salted water until needed. Cut along both sides of the spine of the chicken using a sharp knife or scissors to remove it, then press flat. Rinse and dry the chicken (probably not needed, but it seemed to work). Throw all the ingredients for the sauce into a blender. Once it's ready, taste to see if you need more chilli (the answer is probably yes). Remove the potatoes from the water and pat dry.
Take a fairly deep roasting pan, oil it, and spread a layer of sauce on the bottom. Put the potatoes in the bottom, season with salt, pepper and thyme, add the onions on top of the potatoes, then use about half of the remaining peri-peri to cover the chicken all over, inside and out, then place it skin down on top of the potatoes and put in the oven for 15 minutes. Then, flip the chicken over (skin up), cover it again with half the peri-peri, and put back in the oven for 15 minutes. Finally, brush the last bit of peri-peri over the chicken and return to the oven for 20 minutes, or until the juice flows clear when you pierce the thigh (when it's ready). When it's ready, remove the chicken from the oven and leave it to rest for about 10 minutes. While it's doing this, put the potatoes back into the oven to cook for another 10 minutes or so.
Very nice, very recommend.
Should serve 4 people
Ingredients:
1 whole chicken
700g of potatoes, peeled and thinly sliced
Salt
Thyme (dried or fresh)
2 or 3 onions, sliced thickly
For the peri-peri sauce:
3 or so tsp chilli paste
1-2 tsp harissa paste
1 or 2 fresh chillis (bird's eye if you can get them)
1 tsp dried chilli (or to taste)
2 tbsp smoked paprika
5 cloves garlic
2 cm ginger
1/4 cup wine vinegar (white or red, but I used white)
1/4 cup olive oil
1 tbsp brown sugar
1 tsp salt
Juice from 1 lemon
Limes to serve (optional)
Heat the oven to 200. Soak the potatoes in cool salted water until needed. Cut along both sides of the spine of the chicken using a sharp knife or scissors to remove it, then press flat. Rinse and dry the chicken (probably not needed, but it seemed to work). Throw all the ingredients for the sauce into a blender. Once it's ready, taste to see if you need more chilli (the answer is probably yes). Remove the potatoes from the water and pat dry.
Take a fairly deep roasting pan, oil it, and spread a layer of sauce on the bottom. Put the potatoes in the bottom, season with salt, pepper and thyme, add the onions on top of the potatoes, then use about half of the remaining peri-peri to cover the chicken all over, inside and out, then place it skin down on top of the potatoes and put in the oven for 15 minutes. Then, flip the chicken over (skin up), cover it again with half the peri-peri, and put back in the oven for 15 minutes. Finally, brush the last bit of peri-peri over the chicken and return to the oven for 20 minutes, or until the juice flows clear when you pierce the thigh (when it's ready). When it's ready, remove the chicken from the oven and leave it to rest for about 10 minutes. While it's doing this, put the potatoes back into the oven to cook for another 10 minutes or so.
Very nice, very recommend.
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