Cristina Cooks: Portuguese-Style Peri Peri Chicken with Crispy Potatoes
• 1 x 1.6 kg whole chicken, butterflied 600g kipfler potatoes, washed and thinly sliced
• 4 sprigs thyme
• 2 tablespoons olive oil
• Garlic (3 cloves)
• ½ teaspoon dried chili flakes
• 1 tbsp paprika
• ¼ cup lemon juice
• 1 tbsp red wine vinegar
• ¼ cup olive oil
• salt & pepper for flavoring
• 2 Long Green chilies, roughly chopped
• ½ cup coriander leaves
• ½ tablespoon olive oil
• 1 Tablespoon lemon juice
• ½ cup (150g) whole egg mayo
• ½ cup (60g) sour cream
Serve the chicken and the potatoes with the green chili dressing.
Preheat oven to 220° C (425° F).
To make the Peri Peri Marinade place the garlic, chili, paprika, lemon juice, vinegar, oil, salt, and pepper in a small food processor and process until smooth.
Reserve a ¼ cup of the marinade and rub the chicken with the remaining marinade.
Place the chicken on a lightly greased baking tray.
Thread 2 metal skewers horizontally thru the chicken.
Place the potatoes, thyme, oil, salt and pepper in a bowl and toss to coat.
Spread the potatoes evenly on a separate lightly greased baking tray.
Place the chicken and potatoes in the oven and roast for 15 minutes.
Turn the chick and roast for a further 20 minutes, brushing with the reserved marinade every 10 minutes, or until the chicken and the potatoes are cooked through.
While the chicken and potatoes are cooking, make the green chili dressing.
Place the chili, coriander, oil, lemon juice, salt and pepper in a small food processor and process to a smooth paste.
Add the mayo and sour cream and process until just combined.
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