Sunday, October 2, 2016

Piri Piri Chicken

When I saw Curtis Stone's Piri Piri chicken recipe, it gave me an inspiration. However, I decided to do it in a whole chicken version instead of skewers like his so we can eat it with our bare hands since I know it would be fingerlicking good.

Generally, I use the ingredients he used but different proportions. It works fine for me :)


10 to 15 dried chillies (I rehydrated them with hot water and then cut into 1 inch pieces each)
2 tbsp red wine vinegar
5 to 10 garlic cloves
1/4 to 1/2 tsp salt
50ml olive oil
juice of 2 lemons
1-2 tsp dried oregano
1 spring chicken, innards all cleaned


  1. Blend the dried chillies, garlic cloves, olive oil and dried oregano together. Then add red wine vinegar and lemon juice.
  2. Clean and pat the chicken dry. Cover the chicken with the marinade. Don't forget the cavity as well.
  3. Marinate it for at least 4 hours and best, overnight in the fridge.
  4. Preheat oven to 180 degrees celsius.
  5. Put the chicken in the roasting tin and coat some of the leftover marinade on top of the chicken. Bake it for about 80 minutes.
  6. At every 20 minute interval, turn over the chicken and add more marinade to make the chicken moist.

All Mr G needed to say was, please make this again soon. I knew it was everything that he liked - moist chicken, spicy flavours. If these are also what you are looking for, try this too. So easy you need not spend the whole weekend in the kitchen just prepping this for dinner.

To recap, I have made several dishes with Curtis Stone during his stay with us at I Heart Cooking Clubs.

It was sad that due to personal reasons this time round, I could only make 4 dishes with Curtis. However, I have also made some other dishes with Curtis previously below too. You may be keen to make some of them too.

Look at the banana bread!!

This chocolate bread pudding!! I cannot resist it for sure.

Having seen so much pictures of Curtis Stone's food, do you actually have an idea about the type of food he loves to cook? It is like a genre of music literally but this being, a genre of food he does. To me, the food he does spells every bit about home. Perhaps it could be because Curtis is a father of two now. He will usually cook for them when he is home. That said, I also hope to continue doing a lot more cooking or baking at home not just to satisfy the hungry tums but also to bring smiles to the faces :)

I'm submitting this post to I Heart Cooking Clubs as we are bidding farewell to Curtis Stone before we welcome Heidi Swanson.



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