Chef Shamsher: Peri Peri Chicken

Sunday, July 23, 2017

Peri Peri Chicken

I am making food for the blog after such a long time I thought I probably would not be able to do it but I would let you guys be the judge of it.

Ever been to Nando's and wondered how do they make this wonderful/amazing/drool-worthy chicken?

ME TOO

MANY TIMES

So I finally looked it up on google and guess what? IT IS SUPER EASY. The hardest part of this recipe is to de-bone the chicken which made me realized that I need to work on my butchering skills. HIRE ME FOR THIS EID UL AZHA?

The ingredients for this are very few, you probably might not be able to find fresh thyme though in Pakistan but if you do please use that otherwise you can use dry thyme as well.

INGREDIENTS:

1 full chicken with skin on (you can make it skin off as well)

2-3 red chilies

3 garlic cloves

1 sprig of fresh thyme

salt to taste

8 tablespoons of lemon juice

4 tablespoons of vinegar

1/4 cup of olive oil

3 potatoes for (chunky chips)

First off we will wash the potatoes and cut them into thick strips.

Season them well with salt, pepper and coat them with oil.

Rest them aside.

Now we need to make the peri peri marinade for the chicken.

So we will put the garlic, lemon juice, red chilies, vinegar, salt and oil into a blender to make the marinade.

Time to butcher the chicken a little bit. BRINGING MY INNER KUMA KASAI OUT.

We need to cut the chicken in a manner in which we cut the neck and backbone of the chicken, remove the middle bone and the bones under the wings.

Should look something like the pictures as following,

Now it is time to pour that beautiful marinade on to this beautiful chicken.

Rub the marinade properly onto the chicken.

Pre-heat the oven to 400F or 200C

Place the chicken and chips aside and set the timer 30 minutes for the chips and 50 minutes for the chicken.

If the chicken still needs some work then cook it for 10-15 minutes more on the same temperature.