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Old 08-08-2012, 03:44 PM   #1
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Harry's healthy piri piri chicken

this is probably the most fat free,tastiest,downright feel good,packed with good stuff & blow your socks off dish i cook,i implore you to try it & as they say in the house of commons "mr speaker,honourable ladies & gentlemen,i commend this recipe to the house".four things before i start:
1)it works just as well with skinless joints as whole chicken...forget breast meat,use thighs & drummers,that's where the flavour is
2)mr speaker i make no apologies to the right honourable members of the opposition for using bottled peppers,i have done the charring,polythene bag,scraping of peppers malarkey,these are better imo
3)the marinade used as a condiment HAS NOT been anywhere near the chook.i reserved it after making it from the main batch BEFORE marinading with the rest.
4)NO additional oil or fat is used
mr speaker,may i continue please? thank you
a)skinless super trimmed spatchcock poussin or joints scored to the bone
b)roasted red peppers in brine from a jar
c)indian finger chillies or other hot chillies to taste
d)peeled garlic cloves to taste
e)peeled shallots or red onions
f)juice of one small lemon & lime
g)tablespoon red wine vinegar
h)heaped teaspoon ground cumin
i)one chipotle chilli
j)sea salt & ground black pepper
k)large pinch of caster sugar
chop b,c,d,e,i & chuck in a food processor with f,g,h,j,k & whizz til blended & smooth.
reserve as much or as little as you like as condiment
cover the chicken with the rest,film up & put in fridge for minimum two hours,preferably all day.
preheat oven to 230c/420f
scrape off as much marinade as possible & bake in top of oven til cooked & you have some nice charred bits here & there.
while the chook is cooking bring the reserved marinade to the boil in a pan & add a couple of glugs of tomato ketchup to sweeten/add depth.simmer til you are happy with consistency/taste
ENJOY...this stuff does you good,i know,i've just eaten it

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Old 08-08-2012, 04:09 PM   #2
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another keeper.

thanks again, buddy.
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Old 08-08-2012, 04:13 PM   #3
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Quote:
Originally Posted by buckytom View Post
another keeper.

thanks again, buddy.
thanks mate,this one is a gem & man does it pack a punch flavour wise.wish i had a grill here to cook it on...even better!
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Old 08-08-2012, 05:27 PM   #4
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What's the house of commons got to do with the price of fish . Harry did they mess up your meds again ?

So apart from the voices in your head it looks good . I might be fagged but my iPad wants me to be gagged.
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Old 08-08-2012, 09:01 PM   #5
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One of my all time faves from South Africa! We have a Nandos Peri Peri downtown that is quite good, but I am sure this homemade version is better! Thanks for sharing, Harry!
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Old 08-08-2012, 10:57 PM   #6
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I'll be making this soon!! Seriously up my ally.

Thanks!!

2 questions:

Have you ever grilled the chix?

Why boil the marinade/ketchup?
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Old 08-08-2012, 11:00 PM   #7
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Quote:
Originally Posted by jennyema View Post
I'll be making this soon!! Seriously up my ally.

Thanks!!

2 questions:

Have you ever grilled the chix?

Why boil the marinade/ketchup?
I am pretty sure it's just to cook down/reduce the sauce a bit, and intensify the flavors.

Also, over charcoal is the ultimate way to have at it, IMO.

Still a great base line recipe, easily tweaked to suit your own preference.
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Old 08-08-2012, 11:58 PM   #8
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Thanks

Makes perfect sense.
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Old 08-09-2012, 12:01 AM   #9
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Going to give this a try. Thanks Harry.
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Old 08-09-2012, 12:22 AM   #10
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Sounds great, Harry. I love your detailed descriptions, and the pics to go along with it, and your writing style, lol....

Holy cow, y'all sure have some big shallots over there on your side of the pond! I've seen them in other pics you've posted, too. Ours are not that big over here, at least that I've seen. Anyhow, great pics and wonderful looking dish!
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chicken, healthy, recipe

Harry's healthy piri piri chicken this is probably the most fat free,tastiest,downright feel good,packed with good stuff & blow your socks off dish i cook,i implore you to try it & as they say in the house of commons "mr speaker,honourable ladies & gentlemen,i commend this recipe to the house".four things before i start: 1)it works just as well with skinless joints as whole chicken...forget breast meat,use thighs & drummers,that's where the flavour is 2)mr speaker i make no apologies to the right honourable members of the opposition for using bottled peppers,i have done the charring,polythene bag,scraping of peppers malarkey,these are better imo 3)the marinade used as a condiment [COLOR=Red]HAS NOT[/COLOR] been anywhere near the chook.i reserved it after making it from the main batch [COLOR=Red]BEFORE[/COLOR] marinading with the rest. 4)NO additional oil or fat is used mr speaker,may i continue please? thank you a)skinless super trimmed spatchcock poussin or joints scored to the bone b)roasted red peppers in brine from a jar c)indian finger chillies or other hot chillies to taste d)peeled garlic cloves to taste e)peeled shallots or red onions f)juice of one small lemon & lime g)tablespoon red wine vinegar h)heaped teaspoon ground cumin i)one chipotle chilli j)sea salt & ground black pepper k)large pinch of caster sugar chop b,c,d,e,i & chuck in a food processor with f,g,h,j,k & whizz til blended & smooth. reserve as much or as little as you like as condiment cover the chicken with the rest,film up & put in fridge for minimum two hours,preferably all day. preheat oven to 230c/420f scrape off as much marinade as possible & bake in top of oven til cooked & you have some nice charred bits here & there. while the chook is cooking bring the reserved marinade to the boil in a pan & add a couple of glugs of tomato ketchup to sweeten/add depth.simmer til you are happy with consistency/taste ENJOY...this stuff does you good,i know,i've just eaten it:yum: 3 stars 1 reviews
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