Dare to be different for your next Sunday roast and try your hand at this spicy Portuguese chicken recipe – it’s easy, yet oh-so-satisfying.
How about homemade chips with your chicken?
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Ingredients
- 2kg free-range whole chicken
- Fresh mint leaves, lemon wedges and steamed rice to serve
For the paste
- 2 red peppers, halved and deseeded
- 5 tbsp olive oil, plus extra to drizzle
- 3 red chillies (see tips)
- 1 tsp smoked paprika
- 1 tbsp grated fresh ginger
- 3 garlic cloves, roughly chopped
- ½ tsp caster sugar
- 2 tsp dried oregano
- 15g bunch fresh oregano
- 2 tbsp red wine vinegar
- ½ tsp ground allspice
- Pinch cayenne pepper
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Method
- Heat the oven to 220°C/200°C fan/gas 7. Put the peppers in a roasting tin, drizzle with olive oil and season. Roast for 20-25 minutes until starting to char and soften. Remove and turn the oven down to 180°C/160°C fan/gas 4.
- Put the roasted peppers into a food processor with the rest of the paste ingredients and whizz to a pulp. Put the chicken into a medium roasting tin that’s not too deep and not too snug – there needs to be plenty of space. Thoroughly coat the chicken in the paste. Drizzle with a little more olive oil and roast for 1 hour 30 minutes or until the chicken is cooked and piping hot throughout.
- To serve, joint the chicken, legs first then the breasts. Scatter generously with fresh mint, squeeze over lemon wedges and serve with rice.
Nutrition
- 388kcals Calories
- 18.4g (3.6g saturated) Fat
- 51.1g Protein
- 3.1g (2.8g sugars) Carbs
- 2.5g Fibre
- 0.4g Salt
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