Peri-peri Roast Chicken

  • 14 Jan - 20 Jan, 2023
  • Mag The Weekly
  • Cookery

Ingredients

· 2 kg whole chicken

· Mint leaves, lemon wedges and steamed rice to serve

For the paste

· 2 red peppers, halved and deseeded

· 5 tablespoons olive oil, plus extra to drizzle

· 3 red chillies

· 1 teaspoon smoked paprika

· 1 tablespoon grated ginger

· 3 garlic cloves, roughly chopped

· ½ teaspoon caster sugar

· 2 teaspoons dried oregano

· 15 g bunch fresh oregano

· 2 tablespoons vinegar

· ½ teaspoon ground all-spice

· Pinch cayenne pepper

Method

Heat the oven to 220°C. Put the peppers in a roasting tin, drizzle with olive oil and season. Roast for 20-25 minutes until starting to char and soften. Remove and turn the oven down to 180°C. 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 roasting tin that’s not too deep – there needs to be plenty of space. Thoroughly coat the chicken in the paste. Drizzle with a little more olive oil and roast for an hour or until the chicken is cooked and piping hot throughout. To serve, scatter generously with fresh mint, squeeze over lemon wedges and serve with steamed rice.

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