Hello everyone, I’m still thinking about my lovely holiday in Portugal the other week.
Looking out of the window back home, it’s nice to have the memory of those slightly warmer climes. Puts one in mind of emigrating, certainly.
I remember most vividly a rather excellent restaurant called Sr. Frango in Almancil.
This translates as Mr Chicken, a name we’d probably guess was a late-night post-pub fried chicken joint around these parts.
It is, in fact, a rather smartly-decorated restaurant run by a charming gentleman with a taste for big cigars and fine red wines.
His restaurant makes a delicious example of one of Portugal’s most celebrated dishes and one that’s rapidly growing in popularity thanks to the Nando’s chain – piri-piri grilled chicken.
This dish is generally assumed to originate in Mozambique or Angola – both former Portuguese protectorates – where the fiery peppers and dusty herbs will have grown well.
What makes it special is the taste of the chicken combined with the citrusy-herby oils and that little fiery kick at the end.
Prepared rubs and sauces are all very well, but it’s worth taking the time to have a crack at your own mix which will keep for ages in the fridge or freezer.
You can serve this dish with a lovely bowl of golden rustling chips – as is traditional – or with a bowl of steaming vegetable-laced rice.
I always like to suggest a plate of ripe tomatoes and a nice, crisp green salad with a sharp vinaigrette – the perfect foil for the spicy, oily chicken.
The Piri-Piri Rub:
250ml lemon juice
150ml Extra-Virgin olive oil
2 cloves garlic, minced
2 tablespoons hot chili flakes
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon Maldon sea salt
The zest of 2 lemons, finely grated
A few grinds of fresh black pepper
The Chicken:
Two small chickens, or poussins – free-range and corn-fed please.Firstly, with a sharp knife or poultry shears, cut the chicken into joints, leaving the meat on the bone for maximum flavour. I like to separate the thighs and the drumsticks and then cut through the breast cross-wise, leaving a large piece of meat on the breastbone, and the other half of the breast attached to the wing. It’s up to you, but this seems a fairer share of the breast meat.
To make the rub simply combine the ingredients in a bowl.
To coat the chicken, pop the pieces into a bowl or, ideally, a Ziploc bag, and pour in as much piri-piri as you’d like. You just need to coat the pieces completely, so don’t waste too much. Massage it into the bird, and wrap the bowl or seal the bag. Keep in a cool place for at least 5 hours, turning occasionally.You can either roast or grill the chicken, cooking the pieces in a gentle heat until golden and crispy on the outside and juicy but cooked completely within. Serve immediately.
A nice red from the Alentejo or Douro regions would be perfect with the chicken. Portuguese wine is, according to the trade press, the next big thing, so get ahead of the pack and discover your new favourites!
