Name: Portuguese-style chicken
Prep time: 370 min
Cook time: 50 min
Total time: 420 min
Yield: 1
Ingredients: 2 x No. 10 chickens, cleaned; 131.25 gm fresh lime juice; 36.40 gm olive oil; 3 garlic cloves, crushed; 2 tsp chilli flakes; 4.80 gm salt; 2 tsp ground coriander; 2.50 gm sweet paprika; 1 tsp dried oregano; baby spinach leaves, to serve; 400g can pineapple pieces; 1 red chilli, deseeded, finely chopped; 20.00 ml white vinegar; 20.00 gm caster sugar; 62.50 ml fresh mint leaves, chopped

Portuguese-style chicken

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Prep Time:
370 minutes

Cook Time:
50 minutes

Total Time:
420 minutes

Chill out fiery Portuguese chicken with sweet pineapple salsa.

Ingredients:

2 x No. 10 chickens, cleaned
131.25 gm fresh lime juice
36.40 gm olive oil
3 garlic cloves, crushed
2 tsp chilli flakes
4.80 gm salt
2 tsp ground coriander
2.50 gm sweet paprika
1 tsp dried oregano
baby spinach leaves, to serve
400g can pineapple pieces
1 red chilli, deseeded, finely chopped
20.00 ml white vinegar
20.00 gm caster sugar
62.50 ml fresh mint leaves, chopped

Instructions:

Butterfly the chickens by splitting down their breast bones and pressing them open flat. Remove and discard the backbones by cutting on either side. Tuck the wings under and place the chickens in a ceramic, ovenproof dish.
Combine lime juice, olive oil, minced garlic, chili flakes, salt, chopped coriander, paprika, and oregano in a jug. Pour the marinade over the chickens, cover, and refrigerate overnight.
Preheat your oven to 200°C. Uncover the chickens and roast them, brushing with marinade, until they turn golden brown and are fully cooked, about 50 minutes.
For the pineapple salsa: Mix all ingredients in a bowl. Enjoy the salsa with chicken and fresh baby spinach leaves.

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