Portuguese chicken recipe | Recipes

piri-piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control heat and ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often more affordable and flavorful.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

Preheat the oven to 200° C.

Line a large oven tray with baking paper.

Process the onion, garlic, preserved lemon, chili, paprika, cumin, tomato paste, vinegar, and olive oil until smooth.

Place the chickens breast side down on a board.

Using a sharp knife or kitchen scissors, cut along both sides of the backbone and remove the backbone.

Turn the chickens over and flatten by pressing down along the breast bone with the heel of your hand.

Place the chickens on the prepared tray and brush the paste over both sides of the chicken.

Season the chickens with sea salt and freshly ground black pepper.

Roast the chicken for about 50 minutes or until cooked through.

Cover the chicken with foil and let it stand for 5 minutes.

Remove the rind from the orange and the lemon using a zester.

Place the couscous in a large heatproof bowl with the butter.

Pour over one cup of boiling water.

Cover the bowl with plastic wrap and let it stand for 10 minutes.

Using a fork, separate the grains of the couscous and stir in the rind and the herbs.

Season the couscous to taste with sea salt and freshly ground black pepper.

Serve one of the chickens tonight with the citrus couscous and cover and refrigerate the second chicken for spicy chicken tortillas tomorrow night.

Cooking Techniques

Equipment Needed

Spice Level: