PORTUGUESE PERI-PERI CHICKEN

INGREDIENTS

• 1 tbsp smoked pápriká
• 2 tsp pápriká
• 1 tbsp chilli flákes
• 2 gárlic cloves
• 3 báy leáves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp sált
• 1 chicken, fláttened
• 2-3 red potátoes, sliced thin
• 2 tbsp olive oil
• 2 tbsp thyme leáves
• sált

METHOD

1. Combine the pápriká (regulár ánd smoked), chilli flákes, gárlic, báy leáves, olive oil, lemon juice ánd sált into á food processor ánd blend until it forms á páste.
2. Márináte the chicken with ¼ of the márináde overnight or up to 1-2 hours before cooking.
3. Preheát the oven to 425F
4. Toss the potáto slices with the olive oil, thyme leáves ánd sált ánd pláce on á báking sheet, láying flát. Brush on ¼ of the márináde over the potátoes.
5. Use 2 metál skewers to pierce the chicken to keep it fláttened. Pláce the chicken over the potátoes, skin side down ánd báste with more of the márináde.
6. Báke for 15-20mins mins, flip over the chicken ánd ádd more of the márináde. Báke for ánother 20 minutes or until the chicken is cooked through.
7. Let the chicken rest for 10 minutes before serving.

This article and recipe adapted from this site

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