Portuguese Chicken Roast with Creamy Sauce
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Ingerdients:
First Marination:
1. 1 & 1/2 kg chicken (cut into pieces)
2. Enough water to soak the chicken pieces
3. 1/3 cup vinegar
4. 2 tbsp salt
Second Marination:
1. 3 tbsp olive oil
2. 1/2 tsp turmeric
3. 1 tsp paprika powder
4. 1 tsp crushed red chilli
5. 1 tsp black pepper powder
6. Juice of 1 whole lemon
7. 1 tsp parsley (or coriander leaves)
8. 1 tsp salt
9. 1 tbsp plain flour
10. 1 tbsp corn flour
11. 1 tsp garlic powder
12. 1 tbsp tomato puree
Creamy Sauce:
1. 1/2 cup cream
2. 2 tbsp peri peri sauce (I used lemon & herb)
3. 4 tbsp mayonnaise
Recipe:
Note: Preheat oven to 200°C (398°F), gas mark 6.
1. Soak the chicken in vinegar, salt, and water, marinating overnight.
2. In a bowl, mix all the ingredients under the second marination. Add the chicken pieces, mix well, and leave for 1 hour.
3. Place the tray in the middle rack and bake for 30 minutes, then flip the pieces and bake for an additional 30 minutes.
4. Take the thick gravy from the baking tray, place it in a frying pan, add cream, peri peri sauce, mayonnaise, mix, and cook over medium flame.
5. Serve hot with rice, dinner rolls, and enjoy!
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