Portugal GP 2020: Piri Piri Roast Chicken
There are plenty of things to complain about in 2020, but the variety of racetracks F1 is visiting is not one of them! Another exciting weekend at a very cool track.
This is the first time I’ve had a chance to cook Portuguese food too, and I am hooked. I love every one of the recipes I tried, and there are so many more I am excited to taste!
We made Piri Piri Roast Chicken, Garlic and Turnip Greens Rice, and Vinha d’alhos Style Vegetables. For a starter, I also made Green Eggs which are a combination of deviled eggs, a good amount of chopped parsley, and then fried almost like a scotch egg. Trust me, you just have to try them.
Piri Piri Roast Chicken
From My Lisbon: A Cookbook from Portugal’s City of Light by Nuno Mendes
1 (3 ¼ lb) whole chicken
Salt & pepper
Piri piri paste
6 garlic cloves, crushed
1 long red chile, thinly sliced
1 lemon, coarsely chopped
6 Tbsp olive oil
Salt & pepper
2 bay leaves
3 Tbsp butter
1 Tbsp brandy
A large handful of parsley leaves, finely chopped
1. Spatchcock the chicken by removing the backbone using sharp kitchen shears, then spreading the chicken on a cutting board, breast side up, and pressing down on the breastbone firmly to flatten it out.
2. Make 3 diagonal slashes along the breast on each side. Season the skin generously with salt and pepper and chill for 2 hours. This will draw out moisture and increase the flavor as well as make the skin crispier.
3. Make the piri piri paste by combining all ingredients in a food processor and processing until a rough paste forms. Rub the paste all over the chicken skin and leave to marinate another 2 hours, if time allows.
4. Preheat the oven to 425F. Put the bay leaves on a baking tray, set the chicken on top. Roast for 45 minutes- 1 hour, or until cooked through. Remove and transfer to a serving plate to rest for about 15 minutes.
5. Pour all the cooking juices from the dish into a pan, including the rendered fat. Warm the juices, adding the butter and brandy. Simmer gently for 1-2 minutes, then remove from the heat and stir in the parsley. Pour over the chicken and serve immediately.