Text 7344, 92 rader
Skriven 2011-02-18 05:05:10 av Dave Drum (1:18/200.0)
Ärende: Gourmet 886
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piri-Piri Chicken
 Categories: Poultry, Chilies, Citrus
      Yield: 3 servings
 
MMMMM---------------------------GLAZE--------------------------------
      3 tb Butter
      3 tb Chopped fresh cilantro
      2 cl Garlic; minced
      2 tb Piri-piri sauce
      2 tb Fresh lemon juice

MMMMM--------------------------CHICKEN-------------------------------
    1/4 c  Chopped fresh cilantro
      1    (2" pc) fresh ginger; peeled
           - thin sliced
      1 lg Shallot, peeled, quartered
      3 cl Garlic; peeled
    1/2 c  Piri-piri sauce
    1/4 c  Extra-virgin olive oil +
           - add'l for brushing
    1/4 c  Fresh lemon juice
      1 ts (ea) coarse salt & ground
           - pepper
      4 lb Chicken; backbone removed,
           - opened flat
 
  11 3/4" x 8 1/2" x 1 1/4" disposable aluminum baking pan (to
  catch drips)
  
  Ingredient info: Bottled piri-piri sauce is available at
  specialty foods stores and online from africantradingco.com.
  Choose the heat level that suits you, keeping in mind that
  the mild version still has a nice kick to it
  
  Piri-piri chicken is a spicy dish with roots in both Africa
  and Portugal. The dish was created in Angola and Mozambique
  when Portuguese settlers arrived with chile peppers (known
  as piri-piri in Swahili). Timing note: The chicken needs to
  marinate for at least four hours before being grilled.
  
  For glaze: Melt butter in small saucepan over medium-high
  heat. Add cilantro and garlic; cook until garlic begins to
  brown, about 2 minutes. Add piri-piri sauce and lemon juice.
  Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze
  can be made up to 1 day ahead. Cover and chill. Rewarm
  before using.
  
  For chicken: Finely chop cilantro, ginger, shallot, and
  garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon
  juice, coarse salt, and pepper; process marinade to blend.
  
  Place chicken, skin side up, on work surface. Using palm of
  hand, press on breastbone to flatten chicken. Tuck wing tips
  under. Pour half of marinade into 11x7x2-inch glass baking
  dish. Open chicken like book; place skin side down in single
  layer in dish. Pour remaining marinade over. Cover; chill at
  least 4 hours or overnight, turning chicken occasionally.
  
  Remove top rack from barbecue. Prepare barbecue (medium
  heat). If using 2-burner gas grill, light 1 burner. If using
  3-burner gas grill, do not light center burner. If using
  charcoal grill, light briquettes in chimney and pour onto 1
  side of lower grill rack. Place disposable aluminum pan on
  unlit part of grill. Place upper grill rack on barbecue;
  brush with oil.
  
  Remove chicken from marinade. Arrange skin side up on grill
  rack above drip pan. Cover barbecue; grill until skin is
  browned and instant-read thermometer inserted into thickest
  part of thigh registers 165oF, turning often, about 40
  minutes. Transfer to platter. Pour warm glaze over.
  
  By Steven Raichlen, Francine Maroukian, and the Bon AppOtit
  Test Kitchen
  
  Bon AppOtit | July 2010
  
  Yield: Makes 2 to 4 servings
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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