Recipe of Jamie Oliver Peri-Peri Roast Chicken

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, peri-peri roast chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Peri-Peri Roast Chicken is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Peri-Peri Roast Chicken is something that I have loved my entire life.

Learn how to make Chicken Peri Peri with Chef Varun Inamdar. Chicken Peri Peri (or Piri Piri) is an African barbeque chicken recipe introduced in Africa by. This Peri Peri Chicken is juicy, spicy and and loaded with flavour! I'll show you how to make Peri Peri sauce that you'll want to smother on everything This recipe ensures you have enough to marinade the chicken, with plenty leftover for dipping.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have peri-peri roast chicken using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Peri-Peri Roast Chicken:

1. Make ready 1 chicken, around 1.5 kg
2. Get 2 red peppers, halved and deseeded
3. Make ready 5 tbsp olive oil, plus extra to drizzle
4. Get 1 tbsp chilli flakes
5. Take 2 tsp sweet paprika
6. Prepare 1 tsp grated fresh ginger
7. Get 3 garlic cloves, roughly chopped
8. Get 1 tsp sugar
9. Take 1 tbsp dried oregano
10. Get 2 tbsp balsamic vinegar
11. Take 1/2 tsp nutmeg
12. Make ready 1 tsp cayenne peppe

This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It's a quick and easy weeknight meal. I had a crazy hankering for peri peri sauce for some reason - does that ever happen to you? - and I ran across a pack of. I served with oven roasted asparagus.

Instructions to make Peri-Peri Roast Chicken:

1. Heat the oven to 200°C fan. Put the peppers in a roasting tin, drizzle with olive oil and season. Roast for 20-25 minutes until it started to char and soften. Remove from oven. Turn the oven temp down to 180c
2. Put the roasted peppers into a food processor with the rest of the paste ingredients and whizz to a pulp. Put the chicken into a large mixing bowl. Rub the chicken with the paste. Drizzle with some olive oil and roast for 1 hour or until the chicken is cooked through.
3. To serve, carve the chicken then scatter with fresh mint, squeeze over lemon wedges and serve with roast potatoes and vegetables.

I had a crazy hankering for peri peri sauce for some reason - does that ever happen to you? - and I ran across a pack of. I served with oven roasted asparagus. Next time I think I'll try baking zucchini/squash maybe in the same pan. Also I'm going to pound out my chicken breasts or slice them into strips so the sauce really gets appreciated. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time.

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