200°C · 15-30 minAllergens
SulfietPiri Piri Chicken with Salad
Piri piri chicken is one of Portugal's most famous dishes. I marinate the chicken leg overnight in a spicy marinade and then roast it slowly in the oven until cooked through. After that, I glaze it with the remaining reduced marinade to give the chicken an extra burst of flavour. Served alongside are a portion of chips and a fresh salad with cherry tomatoes, bell peppers, and olives.
Piri Piri Chicken with Salad
Chicken leg (better life 2 stars), cherry vine tomatoes, cucumber, green bell pepper, red bell pepper, red onion, paprika, garlic, rawit pepper, potato, lemon, fresh coriander, kalamata olives, smoked paprika powder, oregano, sugar, extra virgin olive oil, red wine vinegar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: sulfiet.
Microwave
Remove the chips with baking paper from the dish. Heat the chicken loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the chips uncovered for 1-2 minutes (note - the chips will not be crispy in the microwave!). Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons), the last 5 minutes without the plate. Spread the chips out on a baking tray lined with baking paper and heat them in the last 10 minutes. Serve with the salad (cold).