Piri-Piri Chicken

sbs.com.au

Darkwolf2212

1.5 kg (3 lb 5 oz) whole chicken, butterflied

subheading: Brine:

1½ lemons, juiced

½ lemon, sliced

7 garlic cloves, roughly chopped

6 fresh bay leaves, roughly chopped

1 tbsp sweet paprika

2 tbsp sea salt

200 ml (7 fl oz) beer

250 ml (8½ fl oz/1 cup) dry white wine

2 tbsp whisky or brandy

2 tbsp extra-virgin olive oil

subheading: Piri-piri sauce:

4 garlic cloves

2 French shallots

1 lemon, juiced

10 medium red chillies, whole

2 cm (¾ in) piece fresh ginger

1 tbsp red-wine vinegar

100 ml (3½ fl oz) extra-virgin olive oil

2 tsp sea salt

1 tsp sweet paprika

subheading: Pilaf rice:

2 tbsp olive oil

½ brown onion, finely chopped

1 garlic clove, crushed

200 g (7 oz/1 cup) long-grain white rice

375 ml (12½ fl oz/1½ cups) hot chicken stock

handful of parsley sprigs

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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