Piri piri chicken is served in Angola, Mozambique and Portugal. It has a bit of a kick, but you can use more chili if you want it stronger.
1 whole chicken with skin
Marinade:
3 tablespoons lemon juice
4 cloves garlic, chopped
2 ts salt
Mix the ingredients for the marinade and rub the chicken in with it. Leave it in the marinade for a minimum of 1 hour, preferably longer.
Piri Piri-sauce:
2 to 3 red Thai chilies
2 cloves garlic
Juice of 1 lemon
Salt and pepper
2 teaspoons paprika spice, preferably smoked
1 dl olive oil
Run the ingredients for the sauce in a blender or with a hand mixer.
The chicken:
If you have a rotisserie, you can step on the chicken and bake in the oven at 200 degrees or in the grill on medium heat. If you do not have a rotisserie, you can put the chicken in an ovenproof dish and fry it at 200 degrees and turn it over after half the time. Spread the chicken with the sauce every 15 minutes, until you run out of sauce. The chicken is ready when you can stick a sharp knife into the thigh attachment and the force that comes out is transparent.
Garnish with lemon wedges.
Potatoes:
Pour a little neutral oil into a refractory dish, add potatoes. Roll them around so they get oil on all sides. Season them with salt and pepper and put them in the oven at 200 degrees until tender. Turn them over a little, so they get a little color on all sides.
1 can of corn
1/2 small diced cucumber
4 spring onions, finely chopped
1 handful finely chopped mint
4 dl Greek yogurt
Salt and pepper
Stir everything together and season with mint
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