June 30, 2013

A 60-minute meal

Category: Food

Excited with his previous attempt of dishing up a quick meal, Silver Bullet decided to, once again, race against time to whip up one of the recipes from Jaime’s 30-minute Meals book. He really was quite determined to get it all done in 30-minutes flat.

This time, he chose to make Chicken Piri-Piri, Egg Tarts and some sort of potato dish with feta cheese.They turned out pretty decent, but he had spent more than an hour in the kitchen…just a little more than 30 minutes too long.

You’ve really got to admire that man’s resilience and gullibility. Although, Silver Bullet really earned himself an A for effort.

Anyhooo…here is the recipe for Piri-Piri Chicken:

 
Piri-Piri Chicken
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Ingredients
  1. 4 large chicken thighs, skin on and bone in
  2. 1 red pepper
  3. 1 yellow pepper
  4. 6 sprigs of fresh thyme
  5. 1 red onion
  6. 4 cloves garlic
  7. 1-2 bird’s eye chilllies
  8. 2 tablespoons sweet smoked paprika
  9. 2 lemons
  10. 2 tablespoons Worcestershire sauce
  11. Large bunch of fresh basil
Instructions
  1. Turn the oven on to 200 degree Celsius
  2. Put the chicken on a chopping board and slash the meat on each one a few times
  3. Drizzle with olive oil and season
  4. Put on the griddle pan that is heating up, skin side down
  5. Cook until golden underneath. Turn the chicken over after 10 minutes
  6. While waiting for the chicken to cook: Peel and roughly chop red onion with 4 peeled cloves of garlic separately.
  7. Add the chillies, paprika, zest of 2 lemons and juice of 1 lemon to the onion and garlic. Add Worcestershire sauce, a good pinch of salt and pepper, basil and a swig of water.
  8. Blend until smooth. This would make a piri-piri sauce.
  9. Pour the piri-piri sauce into a roasting tray. Lay peppers on top and put aside
  10. Add the chicken to the roasting tray with sauce. Scatter the sprigs of thyme, and put the tray in the oven for 10 minutes
Grubbs n Critters http://grubbsncritters.com/

 Enjoy!

 I’ll post the egg-tart in a separate post.

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