Recipe of the Week: Chicken Piri Piri
For several years, I have been offering a gastronomic tour of Portugal. I love exploring the old towns of Lisbon and Porto and trying new dishes at the many restaurants, visiting their fabulous fresh markets and learning new recipes. This chicken Piri Piri is so easy and delicious that it will become a favorite with your family. Serves eight. (Chef tip: You can adjust the spiciness of the dish by cutting down on the amount of red pepper.)
2 tablespoons extra virgin olive oil
6 large garlic cloves, minced
3 red chili peppers, crushed
1/2 teaspoon fresh thyme leaves
2 bay leaves
1 tablespoon smoked paprika
1 tablespoon fresh Italian parsley, chopped
8 large chicken legs with thighs
1/2 cup chicken stock
1/4 cup honey
1 teaspoon Dijon mustard
1/3 cup fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Combine garlic, chilis, paprika, bay leaves, parsley and olive oil in a bowl. Arrange chicken pieces in a foil lined sheet pan. Sprinkle chicken with salt and pepper. Drizzle with olive oil mixture and let marinate overnight in the refrigerator.
Place a large non-stick frying pan over medium heat. Add the chicken pieces to the pan and saute until golden brown, about 15 minutes. Heat the grill to medium heat.
Grill the chicken pieces on both sides until grill marks appear, about 10 minutes on each side.
While the chicken is grilling, in a small bowl whisk together the stock, honey, mustard and lemon juice.
Carefully add the salt and pepper to the sauce and place in a large pan. Add the grilled chicken to the pan and continue cooking, tossing the chicken pieces in the sauce to cook evenly. Cook until the chicken is cooked through and the sauce has reduced to a thick syrupy consistency, about 10 minutes, and the temperature of the chicken is 165 degrees. To serve, spoon the sauce over the chicken and serve warm with steamed rice.