Piri-piri chicken

I love spicy food, here's my piri-piri chicken 

Regular readers will know that I'm (almost) famed for my melting chicken recipes, this is no exception, it's hot, savoury and still moist after a long, low cook in it's marinate.  My son is visiting today and as I'm feeding two men with healthy appetites I decided to go for a meaty feast, with fries of course!

Enough for two hungry fellas watching footie

Serves 4

Ingredients:

1. I chicken, jointed into 10 pieces with the skin on, or if you can't do that buy a tray of legs, wings and thighs (Today I'm feeding two hungry men and myself so used the joints from two chickens, the breasts will be reserved for another few meals)

For the marinate:

1. 2-4 (according to how hot you dare go) red chilli peppers de-seeded and chopped finely 
2. 30ml white wine vinegar
3. 1 level tsp sweet smoked paprika 
4. 15ml lemon juice (I use bottled)
5. 3 fat garlic cloves
6. 1 tsp salt
7. 1 tbsp honey (or sugar)
8. 1 tbsp tomato ketchup
9. 2 tbsps sunflower oil
10. 1 large handful of flat leaf parsley chopped up small, use the stalks too

To serve:

Soured cream or mayonnaise

Lemon wedges

Flatbreads

Crispy fries

Method:

Place your chicken joints into a large bowl or a zip-lock freezer bag.  Now mix all the marinate ingredients together in another bowl and then pour over the chicken and coat it with the mix.  Place the chicken, covered if in a bowl, in the fridge for at least an hour.

Pre heat your oven to 160C and put the chicken in a roasting tray but reserve as much marinate as you can to coat it again later.  Roast at 160C for 40 minutes then pour off the oil that has exuded from the meat.  Turn up the oven temperature to 180C and pour the remaining marinate over the joints and turn them over to coat.  Return to the oven and roast for a further 30 minutes, turning half way.  If the chicken is well coated and the sauce thick and sticky, it's ready.  If the sauce looks too runny give it a further ten minutes, it should appear sticky and the joint tips slightly charred and easy to pull apart.

Hot, spicy and so moist!

Himself and son had this with fries as it was a treat tonight,  I had pitta bread, salad leaves from the garden and soured cream.