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This one was served with Mediterranean flavoured couscous and roast veg.INGREDIENTS:
For the paste:• 4tbs pepper paste
• 3tbsp olive oil, plus extra to drizzle
• 3 red chillies (adjust to taste)
• 1 finger fresh ginger roughly chopped
• 3 garlic cloves, roughly chopped
• 1tsp smoked paprika
• 1/2tsp caster sugar
• 2tsp dried oregano
• 1tbs red wine vinegar
• 1/2tsp ground allspice
• Pinch cayenne pepper
• 1tbs peri peri spice
• Salt and pepper to taste
• For the chicken-
• 2 whole chickens
Other:
• Lemon wedges
• Chopped coriander
METHOD:
• Blend together the pepper paste, olive oil, red chillies, garlic and ginger.• Mix in the remaining ingredients.
• Wash the chickens and pat dry.
• Make deep cuts in the chicken.
• Rub the paste all over and inside the chicken.
• Pre-heat oven to 220c.
• Place the chickens in the middle of a lined deep roasting dish.
• Roast the chickens for around 30mins then reduce temp to 180c and roast for another 40-45 mins until juices run clear.
• Rest your chicken for 15 mins before serving.
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