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Clare Ferguson's Chicken piri-piri
Piri-Piri, in Portugal, refers to the tiny, searingly hot chillies that are a local passion. Fresh or dried, these are put into vinegar and left to infuse, giving a fiery sauce, molho piri-piri. It is an idea that turns up all over the world; in South Africa, Brazil, Cuba and India. This version of the classic piri-piri has both Portuguese and South African influences.
Serves 4
2 poussins, about 400-450g each
6 potatoes, cut into wedges
1 whole orange, unpeeled, half cut into wedges, half into 1 cm cubes
4 garlic cloves, crushed
6 tbsp extra virgin oil
1 tsp salt
green salad, to serve
Piri-piri dressing
250ml red wine vinegar
25g-30g fresh, hot red chillies or 15g dried
1 tsp black peppercorns
125ml port, Madeira or dry sherry
- To prepare the poussins, cut them in half down the back and cut out and discard the back bone. Beat each half out flat with cleaver or meat mallet. Pat dry with kitchen paper. Set on an oven tray with the potato and orange wedges tucked in and around them. Slash the skin twice on the outer curve of each leg (thigh and drumstick). Put the garlic, orange cubes, oil and salt into a blender and puree for 30 seconds. Pour the mixture over the chicken , orange and potatoes.
- Bake uncovered, in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes, then increase the heat to 200°C/400°F/gas mark 6. Continue cooking for a further 15-25 minutes or until the poussins and potatoes are done. (Pierce the meat near the bone – it should be opaque right though and no longer pink.)
- Meanwhile, to make the Piri-piri Dressing, put the vinegar, chillies (pierced with a cocktail stick if fresh), peppercorns and wine into a screwtop shaker bottle with a plastic nozzle (just like you see in all the cafes). Shake well to mix.
- Remove the poussins, potatoes and orange wedges from the oven, transfer to a serving platter and drizzle with the pan juices. Serve the Piri-piri Dressing separately.
Source: Chicken from Maryland to Kiev by Clare Ferguson (Ryland, Peters & Small, £16.99)
More chicken recipes from Clare Ferguson:
Spicy Thai Chicken Soup
Chicken Pot Pie
French Roast Chicken
Tamil Coconut Chilli Chicken
Nigerian Peanut and Chicken Stew
To order your copy of Chicken from Maryland to Kiev by Clare Ferguson for the special price of £13.99 including postage and packing (normal price £16.99), call Macmillan Direct on: 01256 302 699 and quote reference GLR 759
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