Home / Recipes / ROADKILL CHICKEN PERI PERI | ROASTED POTATO
ROADKILL CHICKEN PERI PERI | ROASTED POTATO
For 4 persons
Share this recipe
Light the Braaimaster and slide the coals (as they emerge) under the left grill rack. Let the Braaimaster heat up in about 30 to 45 minutes. Keep this in mind while preparing the recipe.
Remove the chicken from the refrigerator and let it come to room temperature.
Grate the zest of the lime and squeeze out the juice.
Clean and roughly chop the garlic and shallots along with the red pepper.
Melt the butter in a skillet (cast iron pan) and sauté the shallot in it. Halfway through, add the garlic and red pepper and sauté briefly. Add the brown sugar, bay leaves and smoked paprika, deglaze with the juice of the lime, honey and wine vinegar. Finally, add the tomato passata and reduce the sauce by 1/3. Finally, using a hand blender, stir the olive oil and cilantro into the sauce. Season with sea salt and pepper, if desired.
Lay the chicken on its breast and then cut away the backbone along both sides with kitchen scissors.
You now have two options. You can choose to fold the chicken open slightly, turn on its back and use some force to press the chicken flatter, breaking the breastbone. Or you can remove the breastbone by leaving the chicken on the breast, seeing the white triangular tip on the inside of the head and cutting it with a knife. Then push the breastbone up from the breast side. If the breastbone sticks out, you can put your fingers under it and pull it out. The chicken can now be easily folded open.
Next, spread the chicken with the Peri Peri sauce. The chicken is now ready to cook on the Braaimaster. We do this on the right side (indirect) to a core temperature of 75 C°.
Wash the potato bantams and put them on with cold water. When the bantams boil, cook for 3-5 minutes and then drain. Let cool.
Peel the spring carrots and cut into desired slices.
Cut the corn into several thick slices.
Briefly cook the spring carrots and corn, drain.
Peel and cut the shallot, halve the mushrooms, slice the potatoes.
Heat the wok on the Braaimaster using the wok frame.
Heat some oil in the wok and fry the shallot and mushrooms in it until golden brown. Successively add the potatoes, carrots and corn.
Meanwhile, pick some sprigs of rosemary and parsley. Finally, fry these for a few minutes. Season with sea salt and pepper.
Skip to content 
Optimized by Seraphinite Accelerator
