Portuguese Chicken

sbs.com.au

Mirella JG

8 garlic cloves, crushed

juice of 2 lemons

80 ml (⅓ cup) whisky

1 bay leaf

2 tsp paprika

2 tbsp olive oil

1 large chicken

jacket potatoes, lettuce wedges, lemon wedges, sliced tomatoes, to serve

subheading: Piri piri sauce:

80 ml (⅓ cup) olive oil

juice of ½ lemon

2 long red chillies, finely chopped

1 garlic clove, crushed

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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