oh, resipi kita dapat dari sini.. tapi kita ada tukar bahan sikit
oh, mungkin kena cuba lagi sebab ayam kita tak orange. dia merah macam tandoori pulak. rasa pun kurang pedas n takde ke'nandos'an nye. ciss!!!
maka mungkin kalau malas kita nak beli ready made peri peri sauce je lah. merajuk T___T. dah la sos tu mahalll kat sini. kat UK 1 pound je. uhuhuhuh
First, prepare the sauce:
Peri Peri Sauce
This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip. I prefer making the sauce up to a day ahead of using as the flavors tend to develop with a bit of time. So you can go ahead and prepare the sauce up to a day before you need to use it.
2-6 birds-eye red chillis (adjust spice level to your taste....2 will be mildly spicy whilst 6 will be very spicy)
1 big red capsicum/bell-pepper
2 tbsp. paprika powder
2 tsp. salt
1 tbsp. oregano
½ cup oil (veg or olive)
5 cloves of garlic
1 tsp. black pepper
¼ tsp. red or orange food coloring
Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.
Next, prepare the chicken:
1 chicken, (approx 1kg-1.5kg) skin removed and cut into quarters then make 2-3 slits on each piece
Tip: To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters.
Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together.
Now add in your cleaned chicken pieces, they should be completely immersed in the water.
Cover the container and refrigerate it for 1-4 hours.
Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.
Pour the prepared sauce over the chicken pieces, making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for up to 2 days.
Then place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking).
Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist.
Once done, remove and keep the chicken covered to retain moisture.
i put the sauce to much so the chicken is really moist. so after this, i will put a little only