Latest news with #chicken
The Guardian
a day ago
- The Guardian
How to make piri piri chicken – recipe
A Portuguese dish with its roots firmly in the former colonies of Angola and Mozambique, this fiery, tangy marinade was popularised in Britain by a South African chain and has quickly gone native. These days, you can get piri piri salad dressing, piri piri crisps and even piri piri fish and chips, but you can't beat the original, fresh from the grill. Prep 10 min Marinate 1 hr+Cook 1 hr Serves 4 4 skin-on, bone-in whole chicken legs (ie, thigh and drumstick)Lemon wedges, to serve For the marinade4 garlic cloves 2 tsp flaky salt Juice of ½ lemon For the piri piri sauce2-4 red African or Thai bird's eye chillies, to taste 2 plump garlic cloves 1½ tsp flaky salt Juice of 1 lemon 2 tsp sweet smoked paprika 50ml olive oil, or neutral oil 1 tbsp port, or 1 tsp brown sugar (optional) Traditionally, this would be made with a whole spatchcocked chicken, but I found it hard to source birds small enough to cook through without burning (you could use a guinea fowl instead, if you prefer). Also, because breasts dry out quickly over a high heat, I generally stick with just chicken legs, so swap in breasts or wings if you like. Alternatively, use the same marinade on whole fish (sardines, sea bream, mackerel, etc) or meaty fish fillets (chef Nuno Mendes pairs it with halibut), large prawns, lamb or pork chops, or firm tofu. I'd suggest lightly brushing vegetables with oil and salt before cooking, rather than with the marinade, and serving with the latter as a sauce. If using the chicken legs, buy them bone in for ease of cooking; leave the skin on, too, to insulate them against the heat. If you'd prefer them broken down into drumsticks and thighs, by all means do so, or buy them separately. Either way, put the chicken in a tub or roasting tin just large enough to hold it all in a single layer. Peel the garlic and puree with a garlic crusher, pestle and mortar or the flat of a knife. Mix in the salt and lemon juice, then pour over the meat, turning to ensure it's well coated. Cover and leave at room temperature (unless it's a very hot day) for an hour, or chill for up to four hours. Meanwhile, make the sauce. Fresh piri piri chillies are hard to come by in the UK, though they're sometimes available online, but any fiery ripe (red) variety will do, and I think fresh work better than dried. Exercising caution, or wearing gloves, roughly chop the flesh seeds and all, discarding the stalks. Peel and roughly chop the garlic, then use a pestle and mortar, the back of a heavy knife or a mini chopper to mash together with the chillies and salt. Stir in the lemon juice, then whisk in the paprika and oil. Taste gingerly and add the port, if using, or sugar if you'd like it to be sweeter. Prepare the barbecue, if using. Once it's at cooking temperature (if using a coal barbecue, wait until the coals turn grey), arrange the chicken on a lightly greased grill and cover. Cook for 35 minutes, turning once, then check. Once it's almost done, brush with the piri piri sauce and grill, lid off, for about another 10 minutes, until cooked through. Alternatively, heat the oven to 200C (180C fan)/390F/gas 6 and bake the chicken in a roasting tin or tray for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with the piri piri and grill for a few minutes on each side, until just starting to char. Serve the chicken with chips, rice or bread and tomato salad, with extra lemon wedges and any remaining sauce on the side. Note that it's worth making double the sauce, because in Portugal it's served with all sorts and not just chicken – you can also buy good ready-made versions in Portuguese or some African specialists.
The Guardian
2 days ago
- The Guardian
How to make piri piri chicken – recipe
A Portuguese dish with its roots firmly in the former colonies of Angola and Mozambique, this fiery, tangy marinade was popularised in Britain by a South African chain and has quickly gone native. These days, you can get piri piri salad dressing, piri piri crisps and even piri piri fish and chips, but you can't beat the original, fresh from the grill. Prep 10 min Marinate 1 hr+Cook 1 hr Serves 4 4 skin-on, bone-in whole chicken legs (ie, thigh and drumstick)Lemon wedges, to serve For the marinade4 garlic cloves 2 tsp flaky salt Juice of ½ lemon For the piri piri sauce2-4 red African or Thai bird's eye chillies, to taste 2 plump garlic cloves 1½ tsp flaky salt Juice of 1 lemon 2 tsp sweet smoked paprika 50ml olive oil, or neutral oil 1 tbsp port, or 1 tsp brown sugar (optional) Traditionally, this would be made with a whole spatchcocked chicken, but I found it hard to source birds small enough to cook through without burning (you could use a guinea fowl instead, if you prefer). Also, because breasts dry out quickly over a high heat, I generally stick with just chicken legs, so swap in breasts or wings if you like. Alternatively, use the same marinade on whole fish (sardines, sea bream, mackerel, etc) or meaty fish fillets (chef Nuno Mendes pairs it with halibut), large prawns, lamb or pork chops, or firm tofu. I'd suggest lightly brushing vegetables with oil and salt before cooking, rather than with the marinade, and serving with the latter as a sauce. If using the chicken legs, buy them bone in for ease of cooking; leave the skin on, too, to insulate them against the heat. If you'd prefer them broken down into drumsticks and thighs, by all means do so, or buy them separately. Either way, put the chicken in a tub or roasting tin just large enough to hold it all in a single layer. Peel the garlic and puree with a garlic crusher, pestle and mortar or the flat of a knife. Mix in the salt and lemon juice, then pour over the meat, turning to ensure it's well coated. Cover and leave at room temperature (unless it's a very hot day) for an hour, or chill for up to four hours. Meanwhile, make the sauce. Fresh piri piri chillies are hard to come by in the UK, though they're sometimes available online, but any fiery ripe (red) variety will do, and I think fresh work better than dried. Exercising caution, or wearing gloves, roughly chop the flesh seeds and all, discarding the stalks. Peel and roughly chop the garlic, then use a pestle and mortar, the back of a heavy knife or a mini chopper to mash together with the chillies and salt. Stir in the lemon juice, then whisk in the paprika and oil. Taste gingerly and add the port, if using, or sugar if you'd like it to be sweeter. Prepare the barbecue, if using. Once it's at cooking temperature (if using a coal barbecue, wait until the coals turn grey), arrange the chicken on a lightly greased grill and cover. Cook for 35 minutes, turning once, then check. Once it's almost done, brush with the piri piri sauce and grill, lid off, for about another 10 minutes, until cooked through. Alternatively, heat the oven to 200C (180C fan)/390F/gas 6 and bake the chicken in a roasting tin or tray for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with the piri piri and grill for a few minutes on each side, until just starting to char. Serve the chicken with chips, rice or bread and tomato salad, with extra lemon wedges and any remaining sauce on the side. Note that it's worth making double the sauce, because in Portugal it's served with all sorts and not just chicken – you can also buy good ready-made versions in Portuguese or some African specialists.
Yahoo
20-07-2025
- General
- Yahoo
The Absolute Best Way To Season BBQ Chicken For Maximum Flavor, According To An Expert
Pork and beef cuts like ribs and brisket may get all the barbecue glory, but it's hard to beat a juicy piece of flavorful BBQ chicken. While more mild in flavor than other popular barbecue cuts, on the grill, chicken retains the strengths that make it such a popular choice for any dinner. It's affordable, easy to cook quickly, and it's a great blank canvas for all the charred, sweet, and smoky flavors of barbecue. You can make a great simple smoked barbecue chicken, yet nobody is going to be a purist and complain about you slathering your favorite BBQ sauce all over it either. But getting the most flavor out of barbecue chicken still requires some prep work. So we asked an expert, Chef Billy Parisi, a classically trained culinary school graduate and food blogger, for his tips on making the tastiest possible barbecue chicken. To start, Parisi says, "I first pat it dry on all sides to ensure a good sear. I then coat the chicken in a thin layer of oil to ensure the seasonings will stick and not bounce off as I season it." He also adds that you can put your seasoning in a bowl and toss the chicken for an even coating. But if you are sprinkling the seasoning on, Parisi notes, "Be about a foot away so that you can cover a larger surface area, ensuring every bite is delicious instead of just a few concentrated areas that were seasoned." Read more: 11 Frozen Chicken Entrees, Ranked Worst To Best Marinade Your Barbecue Chicken And Coat It Well With Seasoning The other big prep step according to Parisi is marinating your barbecue chicken. He advises, "When you do this, give yourself enough time. One to two hours won't do much; you need 12 and up to 48 hours." Parisi recommends you add a good mix of bright flavors like garlic, vinegar, and onions that balance the flavor of chicken and barbecue sauce well. If you want to take it to the next level, Parisi says you should try dry brining. As Parisi explains it, "You lay your chicken cuts over a rack on a sheet tray and season all sides with salt and pepper. Leave it uncovered in the refrigerator for four hours or up to 24 hours. This helps retain moisture while drying out the skin on the outside, resulting in a superb Maillard reaction." Parisi also has a few smaller tips. He says that if your chicken is whole, "It's absolutely worth opening the skin around the cavity, allowing you to get down into the thighs and breasts and add rubs, marinades, or simply salt and pepper." However, if your chicken is broken down into pieces, it's not necessary to get under the skin, which may even cause it to fall off. And finally, he doesn't add barbecue sauce until right before the chicken is done cooking so that it can pick up all the smoky flavors from the grill first. Chicken doesn't get more mouthwatering than that. Read the original article on Tasting Table. Solve the daily Crossword
The Sun
19-07-2025
- Lifestyle
- The Sun
Mary Berry's ‘no-fuss' chicken & potato traybake ‘takes minutes to put together' & there's only one pan to wash-up
IF you fancy serving up something hearty, wholesome and seriously easy then Mary Berry has you covered. The national treasure has shared her go-to chicken and potato traybake recipe and it's everything you'd expect from the queen of fuss-free family cooking. 2 2 With just one pan, minimal prep, and bags of flavour, it's the perfect midweek winner that looks like you've made an effort (when really, you haven't). Mary says it's a great way to feed the family as the chicken and vegetables are all cooked in one very large tray in the oven. It sits in the oven for under an hour and only minutes to put everything together so it's perfect for a week night dinner. And one tray means one dish to wash so no faff, and barely any mess. The recipe pairs crispy golden potatoes with juicy chicken thighs and drumsticks, roasted in a rich mix of smoky paprika, garlic, red onion, and streaky bacon. It's finished with a citrusy hit of preserved lemons, sweet courgette ribbons, and salty olives, though Mary insists it's totally customisable. She said: 'I love stuffed olives, but plain green or black ones are fine if you prefer." 'And the preserved lemons give a lovely tang, but if you can't find them just slice up a fresh one.' Everything roasts together in a single layer for that irresistible golden finish, and the result is the kind of no-fuss, no-stress meal that still tastes like a Sunday dinner. Mary's only golden rule is not to cram everything into one overcrowded tin. Age-defying nutrionist shares perfect recipe to get fit and improve gut health If you're feeding a crowd, split the mix between two trays so the heat can circulate properly. That way, every bite will be cooked to perfection, it will be crisp, tender and bursting with flavour. And if you're wondering what to do with leftover preserved lemons (if there are any), Mary says they're perfect in tagines, pork dishes and anything that needs a zingy kick. They'll keep in the fridge for a month or freeze for up to three, so you can prep these ahead of a busy week So next time you're staring blankly into the fridge or can't face the thought of another round of washing up, give Mary's traybake a go. It's proof you don't need a dozen pans, pricey ingredients or a chef's degree to whip up something seriously delicious. Here's how to make it It only requires six easy steps. Get your oven hot – about 220°C or 200°C fan. In a large roasting tin, toss the potatoes with olive oil. Add in the onion, garlic, bacon and chicken pieces. Scatter over the lemon slices, season generously and sprinkle with paprika. Pop it in the oven for around 40 minutes. Remove from the oven, nestle in the courgette slices, and scatter the olives on top. Return to the oven for another 20 minutes, until golden and bubbling.
Irish Times
19-07-2025
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
