Blood Orange Piri Piri Chicken
Piri piri chicken is a Portuguese classic. Sorrel's version, with new season blood oranges, is the new-improved classic that'll bring a ray of cheer to even the most melancholic Fado.
|1 tbsp||olive oil|
|For the piri piri sauce:|
|1 tsp||olive oil|
|2 tsp||dried oregano|
|1 tbsp||red wine vinegar|
|Sea salt and freshly ground pepper|
You will need: a food processor.
Start by making the piri piri sauce. Heat your grill to its highest setting. Peel the onion and cut into eight wedges. Cut the pepper in half and scoop out the seeds. Pull the stalk from the chilli.
Line a large baking tray with foil and arrange the onion, pepper and chilli on it. Drizzle the onion wedges with 1 tbsp of oil. Add the garlic cloves (whole and unpeeled).
Grill for 10 mins. Turn the chilli over and grill for another 5-10 mins till everything is charred.
Preheat your oven to 220°C/Gas 7.
Pop the pepper halves and chilli in a bowl and cover with cling film. Leave for 5 mins to cool, then carefully peel off the blackened skin (don't worry if some skin stays attached). For a less spicy dish, slice open the chilli and scrape out the seeds and white bits. Carefully squeeze the grilled garlic from its skin.
Put the pepper, chilli, garlic and onion into a food processor. Add the oregano and vinegar. Squeeze in the juice from the blood orange. Add the water. Season and blitz. No processor? Finely chop the veg and stir with the oregano, vinegar, orange juice and water.
Drizzle 1 tbsp of oil over the chicken. Rub the oil into the skin of each thigh and season. Heat a griddle or frying pan till it's hot. Add the chicken thighs, skin-side down. Fry for 3-4 mins till the skin in crisp.
Transfer to a roasting tin, skin-side up. Spoon over the piri piri sauce. Cut the blood orange into eight wedges and nestle around the chicken. Roast for 40 mins till the chicken is cooked through.
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