members recipes

In Portugal you see chicken being roasted on a electric spin roast constantly. They are marinated for hours previously and the spicy flavours sip into the flesh during the cooking process. Piri Piri is the spice of preference. This Spice gives the chicken an Amazing flavour!Not having an electric spit roast at home I decided to create my homemade version. The secret is in the marinade, which should be for at least two hours.

Ingredients
Marinade

1/2 cup of white wine

1 tbsp of paprika

1 tsp of piri piri powder or cayenne pepper if you really cant find it

1 chicken stock cube

1/2 cup of olive oil

salt

pepper


For the chicken

1 medium size chicken

2 whole cloves of garlic

2 bay leaves

1 lemon


For the mediterranean salad

1 Romaine lettuce or any of your choice

1 onion

2 red bell peppers

1/2 large cucumber

Some shredded carrot

Some Olives

some Parsley

Extra Virgin Olive Oil

White wine vinegar or Lemon Juice

Method

In a small Bowl, mix all the ingredients for the marinade
Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too.

Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade.


Squeeze half a lemon juice all over the chicken


Refrigerate for at least two hours



Roast the red bell peppers over a live flame until the skin is black and crispy


Set aside and allow them to cool down

Once cool, remove the skin and slice.


Preheat the oven to maximum temperature

Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in.

After 30 minutes, turn the oven temperature down to 180 degrees.

Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat


While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice.
Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar


Remove chicken from the oven (after about 1 1/2 hours depending on the size)

allow it to cool for at least 15 minutes. Serve with the salad and enjoy!