Portugese chicken and potatoes

I love looking around on Pinterest and finding new recipes. A lot of the time they are American. Sometimes they work, sometimes they don’t and sometimes I don’t know what the hell they are talking about!! Anyway its lots of fun and I am very thankful for their fried chicken (still trying to find the perfect recipe though).

All I do is take a screen print on my Ipad of the recipe which goes into my photo library and then I go into the app and import the recipes in. I don’t share them with you until I have cooked the recipe first and I only put up what works really well.   Most of the time, I put up recipes that are designed for very busy weeknights but suitable for entertaining. This recipe I found in Pinterest. It came from Sylvia at this website http://www.feastingathome.com. After more investigation, however, turns out, Sylvia has converted it from a Donna Hay recipe! So from an Aussie to an American and back again, I wonder what the Portuguese think of it!! Check out the website, Sylvia has lots of beautiful recipe ideas.

INGREDIENTS

1 x Whole Chicken

8 x potatoes (approx) enough to thoroughly cover the bottom of your dish

2 x red chillies

2 x Tbsp smoked paprika

6 x cloves garlic

1 x Tbsp Salt

1 x tsp coriander

1/4 cup red wine vinegar

1/4 cup plus 1 Tbsp Olive oil

1/2 tsp pepper

DIRECTIONS

Preheat oven to 180 degrees

To butterfly, start by placing the chicken (rinsed, patted dry,)  breast side down on a cutting board. Using sharp kitchen scissors, remove the spine, cutting on one side and then the other side of the spine. Open the chicken wide and turn over, so breast side is now facing up. With the back side open and facing down, press down firmly on the breast bone of the chicken to flatten. You may hear some cracking. By butterflying the chicken, you reduce the cooking time. You can of course use chicken pieces.

Make the marinade by blending the marinate ingredients into a paste with a blender or food processor, (I used my thermomix).  Brush a layer of marinade on the bottom of your baking pan. Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of salt. Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. ( You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the oven. Turn over after 20 minutes, and place back in the oven. After 10- 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 10-15 minutes, or until leg/ thigh reaches internal temperature of 180 F. Remove chicken when done and let rest 5-10 minutes before serving.

 

 

 

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