Roadkill chicken peri peri | roasted potato
Roadkill chicken peri peri | roasted potato
Serves 4
Preparation
- Light the Braaimaster and slide the coals (as soon as they form) under the left grill grate. Allow the Braaimaster to heat up for about 30 to 45 minutes. Keep this in mind when preparing the recipe.
- Remove the chicken from the refrigerator and allow it to come to room temperature.
- Grate the zest from the lime and squeeze out the juice.
- Clean the garlic and shallots and chop them into large pieces together with the red pepper.
- Melt the butter in a skillet (cast iron pan) and fry the shallot. Halfway through, add the garlic and red pepper and fry briefly. Add the brown sugar, bay leaves, and smoked paprika, then deglaze with the lime juice, honey, and wine vinegar. Finally, add the tomato passata and reduce the sauce by 1/3. Finally, blend the olive oil and coriander into the sauce with a hand blender. Season to taste with sea salt and pepper.
- Place the chicken on its breast and then use kitchen scissors to cut away the backbone on both sides.
- You now have two options. You can choose to unfold the chicken slightly, turn it onto its back, and press down firmly to flatten it, breaking the breastbone. Or you can remove the breastbone by leaving the chicken lying on its breast, locating the white triangular point on the inside of the head and cutting through it with a knife. Then push the breastbone up from the breast side. Once the breastbone is protruding, you can insert your fingers underneath it and pull it out. The chicken can now be easily unfolded.
- Then coat the chicken with the Peri Peri sauce. The chicken is now ready to cook on the Braaimaster. We do this on the right-hand side (indirect) until it reaches a core temperature of 75°C.
- Wash the potatoes and place them in cold water. When the potatoes come to a boil, cook them for 3-5 minutes and then drain them. Allow to cool.
- Peel the carrots and cut into desired slices.
- Cut the corn into several thick slices.
- Briefly cook the carrots and corn, then drain.
- Peel and chop the shallot, halve the mushrooms, slice the quail.
- Heat the wok on the Braaimaster using the wok frame.
- Heat some oil in the wok and fry the shallot and mushrooms until golden brown. Add the quail, carrots, and corn in succession.
- Meanwhile, pick some sprigs of rosemary and parsley. Add these to the wok for a few minutes at the end. Season with sea salt and pepper.
Ingredients
- 1 whole chicken (1.5 kg)
- 4 dl tomato passata
- 4 cloves of garlic
- 2 red peppers
- 2 shallots
- 1 cup red wine vinegar
- 1 cup honey
- 2 tablespoons brown caster sugar
- 1 cup olive oil
- 2 bay leaves
- 1 teaspoon smoked paprika powder
- cilantro
- zest and juice of 1 lime
- sea salt
- black pepper
- 25 g butter
For the potato garnish
- 500 g mini bantam
- 3 shallots
- 250 g mushrooms
- 2 corn cobs
- 1 bunch of carrots
- rosemary
- flat-leaf parsley
Additional supplies