Allergens
SulfietPiri Piri Chicken
Piri piri chicken is one of Portugal's most famous dishes. I marinate the chicken overnight in a spicy marinade and then slowly roast it in the oven until cooked through. I glaze it with the remaining reduced marinade to give the chicken an extra burst of flavour. You'll also receive crispy roasted potatoes with rosemary and garlic, alongside a portion of roasted vegetables, including aubergine, courgette, and bell peppers. (The dish may differ from the photo)
Piri Piri Chicken
Chicken thigh fillet (better living 2 stars), aubergine, courgette, cherry tomatoes, red and yellow bell pepper, red onion, paprika, garlic, potato, lemon [sulphites], fresh rosemary, smoked paprika powder, bay leaf, oregano, piri piri (birds eye chilli), sugar, red wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: sulfiet.
Microwave
Heat the chicken, potatoes, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken, potatoes, and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons), removing the cover for the last 5 minutes.
Average weight: 540 g
