Cheeky Nando’s, but not as you know it: Peri-peri is a punchy marinade with East African roots, and it’s here to kick your roast chook up a level. This recipe from Neil Perry is perfect with a textured Chenin Blanc like Millton Te Arai Vineyard. Spicy!
Ingredients:
For the chilli oil:
60g medium-long red chilli 1.5 tsp dried chilli flakes 1 clove of garlic 1 tbsp red wine vinegar 1 tbsp whisky (optional, but provides great flavour) Juice of 1/2 a lemon 1 bay leaf 125ml of Mount Zero Organic olive oil
1. This dish is best started 24 hours in advance to maximise the flavour. Start with making the chilli oil by blending all of the ingredients, except for the oil, until you have a smooth paste. Slowly pour in the oil and continue to blitz until smooth. Pop the oil in a jar and allow it to chill for at least an hour but preferably overnight. This amount of oil should do this dish twice over.
2. For the chicken, use a sharp knife to remove the backbone. Keep this for stock. Flatten the chicken by placing the palm of your hand on the breasts and apply pressure until you hear a crack or two. Pat the chicken dry and rub with salt, all over, and place on a wire rack in a lined baking tray.
3. Combine 2 tbsp of your glorious chilli oil with the smoked paprika, garlic, thyme and juiced lemon ad stir to combine. Rub the mixture over your chicken and marinate for at least an hour.
4. Roast your chook in a 220c fan forced oven for 35-40 minutes, basting a couple of times with some chilli oil along the way. In the last 5 minutes you might want to switch on the grill to achieve a nice caramelisation that will give you charcoal chicken vibes.
5. Remove your chicken from the oven and allow it to rest before carving. Serve with your favourite sides. Think a crisp green salad, buttery corn, perhaps some wedges, it’s up to. A glass of textured, savoury white wine, such as Millton Te Arai Vineyard Chenin Blanc, will work a treat with this spicy dish.
