Piri Piri chicken

Name: Piri Piri chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 TABLESPOONS Olive oil; 1 TABLESPOON Sweet peppers; 7-10 Tbsp Salt; 1 pinch Sugar; 6 red chillies; 1 (approx. 1250 g) ready-to-cook chicken; 2 Bay leaves; 750 g mainly waxy potatoes (e.g. satina); 500 ml Olive oil for frying

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 TABLESPOONS Olive oil
1 TABLESPOON Sweet peppers
7-10 Tbsp Salt
1 pinch Sugar
6 red chillies
1 (approx. 1250 g) ready-to-cook chicken
2 Bay leaves
750 g mainly waxy potatoes (e.g. satina)
500 ml Olive oil for frying

Directions

1
Mix olive oil with paprika, 1 teaspoon salt and sugar. Cut 2 chillies in half lengthwise, scrape out the seeds. Wash and finely chop the pods and stir into the marinade. Divide the chicken into about 8 pieces. Wash chicken parts and dab dry.
2
Brush all around with the chilli oil. Pour into a large roaster or casserole dish. Wash the rest of the chillies and dab dry. Spread with laurel in the roaster. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Spread chicken parts with the remaining chilli oil from time to time during the frying time. Peel, wash and cut the potatoes into thicker slices (approx. 5 mm). Heat olive oil, fry potatoes in portions for 4-5 minutes until golden brown. Drain. Keep finished potatoes warm.
3
Peel, wash and cut the potatoes into thicker slices (approx. 5 mm). Heat olive oil, fry potatoes in portions for 4-5 minutes until golden brown. Drain. Keep finished potatoes warm. Season with salt. Serve with the chicken. Serve with tomato salad