Piri piri hähnchen

Piri-Piri-Huhn

20.11.2010 Autor: Tim Rubrik: Geflügel & Wild

Aus der Sendung “Tim Mälzer kocht!” 20.11.2010, 15:30 Uhr, ARD

Lauch halbieren und gründlich waschen, Möhren schälen. Beides in 2 cm große Stücke schneiden. Tomaten in grobe Stücke schneiden. Alles zusammen mit Knoblauch, Piri-Piri-Schoten und Lorbeerblättern in einen flachen Bräter (oder eine große Auflaufform) geben. Bohnen in einem Sieb abspülen und abtropfen lassen. Auf dem Gemüse verteilen.
Das Huhn in 8 Teile schneiden (Keulen im Gelenk teilen, Flügel, Brust mit Knochen in 3 Teile schneiden). In eine große Schüssel geben und mit Salz, Paprikapulver und Essig würzen. Alles gut durchmischen und die Hühnchenteile mit der Hautseite nach oben auf die Bohnen legen.
Thymian und Weißwein zum Hühnchen geben. Butter darüber verteilen. Im heißen Ofen bei 180 Grad auf dem Rost im unteren Drittel 45-60 Min. garen (Umluft nicht empfehlenswert).

(Aus: “Tim Mälzer kocht!” Folge 58, ARD, Samstag, 20.11.2010, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt für tibool)

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2–4 Piri-Piri-Schoten (frisch oder a. d. Glas, oder Chilischoten)

1 Dose schwarze Bohnen (oder 125 g getrocknete schwarze Bohnen, eingeweicht und gegart)

1 Maishühnchen (am besten vom Fleischer in 8 Stücke teilen lassen)

Paprikapulver 1–2 El Rotweinessig 5 Stiele Thymian 200 ml Weißwein 3 El Butter

Peri peri roast chicken

less than 30 mins

A spicy and different way to cook a roast chicken, this can be as hot as you like. Just increase the quantities of chilli and Tabasco sauce.

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Ingredients

For the chicken

2kg/4½lb whole chicken (preferably free-range or organic)
salt and freshly ground black pepper
150ml/5fl oz water, chicken stock or red wine

For the peri peri sauce

5 garlic cloves
1-5 red chillies (as hot as you dare!)
2cm/1in piece of ginger, grated
50ml/2fl oz vegetable oil
25ml/1 fl oz white or red wine vinegar
3 tbsp soy sauce
1-2 tbsp Tabasco (again as hot as you dare!)
2 tbsp smoked paprika
3 tsp dried oregano
1 tsp caster sugar (optional)
1 lime, zest and juice

For the vegetables

3 red onions
500g/1lb 2oz baby new potatoes

For the salad

1 lime, juice only
1 tsp caster sugar (or a squidge of honey)
3 tbsp extra virgin olive oil
130g/4½oz crispy salad leaves

Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour.

For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine.

Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style.

To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm.

Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom.

Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about.

Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug.

Recipe Tips

A 1.5-1.8Kg (3Lb 6oz – 4Lb) chicken would be about enough to serve four people but I have given the recipe using a bigger bird so that it gives some leftover chicken for sandwiches the next day. If you use a different size to the one below then work out the cooking time based on 20 minutes per 450g (1Lb) plus 20 minutes. Regardless what size bird you use, cover it after 1 hour and add the onions and potatoes about 45 minutes before the end of cooking time. To speed up the process, use some good sharp scissors to snip the chicken along the backbone to splay it out and cook flat.

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HГ¤hnchen piri-piri

Zutaten für 4 Portionen

FГјr das WГјrzГ¶l Г–l, Paprika und Salz verrГјhren. Chilischoten putzen und entkernen, fein hacken und unter das Г–l rГјhren. HГ¤hnchen waschen, trockentupfen und in 12-14 Teile teilen. Teile mit der Haut nach oben auf die Fettpfanne legen und mit dem WГјrzГ¶l bestreichen. Im heissen Backofen bei 200В°C 30-35 Minuten braten. Dabei von Zeit zu Zeit mit dem WГјrzГ¶l bestreichen. Dazu roh gebratene Kartoffeln und ein gemischter Salat.

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thejameskitchen

memories discoveries experiments in our kitchen

Tagged with Hähnchen

Sunday supper: Za’atar roast chicken, kale salad & Piri Piri sauce

Two weekends ago we had a very nice and simple Sunday supper: Roast chicken with Za’atar, the fragrant Middle Eastern spice blend which combines woodsy thyme, tart sumac & nutty sesame seeds (Za’atar is very easy to find nowadays or to make your own, recipe here), sweet potatoes, a spicy Piri Piri sauce (listen, I do not claim this to be the authentic recipe, this is more ‘a sort of Piri Piri’ sauce) and to round it all of with a kale salad in a creamy-garlicky Caesar dressing with crisp Panko on top. We liked the curly kale salad that much (I did mention the dressing, did I?) that we build last Sunday’s supper around it as well and I am happy to report that it is good company to Macella Hazan & April Bloomfield’s gorgeous Veal shank with white wine & shallots (this is a video), too.

We Germans know or eat curly kale (Grünkohl) mostly as a hot dish, cooked with potatoes and smoked or cured meats & sausages or in particular area of Northern Germany it comes with a Barley sausage called Pinkel which is almost vegetarian and tastes much better than it looks. Some plates heaving with the works illustrate accurately what people commonly associate with German food but done right (and in smaller portions) Grünkohl is a fantastic dish and can be every bit as elegant and refined & veerrry tasty on top. Note to self: Better make it soon then.

Anyway, eating raw curly kale (Grünkohl) or black Tuscan kale (Lacinato kale, Cavolo nero, Palmkohl) might still pose as quite a discovery or novelty, I think, but even if you are a little timid and dub it as a bit too healthy & fibrous for you, let me assure you, slathering it in a Caesar dressing certainly makes up for that. See it as an initiation drug. The massaging (weird, I know, though effective) takes care of the hard fibres and softens both kale and hands.

Recipes in German: see next post / Rezepte auf Deutsch: siehe hier.

Za’atar roast chicken with sweet potato wedges, Piri Piri sauce & garlicky kale ‘Caesar’ salad

1 whole chicken (around 1.5kg or 3lbs, free-range or organic)

2-3 teaspoons Za’atar

Take your chicken about 1 hour to 30 minutes before you want to cook it out of the fridge. Preheat the oven to 200°C (400° F).

Drizzle some olive oil over the chicken, season with salt & pepper and sprinkle generously with the Za’atar spice blend. Place in the oven and roast for about 1 hour until the juices run clear (cut into the space between the legs & body). Serve whole & carve or cut into pieces.

adapted from Food & Wine Januar 2013; shortcut: I substituted the spicy Harissa paste instead of chopping various chiles

1 tablespoon olive oil

1 red (bell) pepper, finely chopped (if you want it even faster, buy fire-roasted peppers in oil and blend)

1 onion, finely chopped

3 garlic cloves, minced

1 tablespoon sweet smoked paprika

2 tablespoons red wine vinegar

1 tablespoon lemon juice

2 tablespoons (or to taste) spicy Harissa

Heat the oil in a pan, add the pepper, onion & garlic and cook over low heat for about 12-15 minutes until they are soft. Stir from time to time. Pour the mixture into a blender or food processor, add the rest of the ingredients and blend into a puree. Season, adjust the spicyness to your taste and decant into a bowl or glass. Leave for one hour for the flavours to meld.

1 sweet potato per person

Wash the sweet potatoes and cut it (skin on) into wedges, toss with olive oil and season with salt. Place onto a preheated baking sheet and roast in the oven (200°C or 400° F) along the chicken for about 30-40 minutes depending on the thickness of your wedges. Stir a couple of times.

Garlicky kale salad with parmesan & panko:

This wonderful kale salad has curly kale cut into ribbons, squeezed = massaged & tossed in a lovely Caesar(-ish) dressing with roasted garlic and is finally sprinkled with parmesan and crunchy panko breadcrumbs. The recipe can be found on Tori Avey’s blog The Shiksa in the Kitchen.

Piri Piri Chicken | Jamie Oliver & FunForLouis

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Piri Piri Chicken | Jamie Oliver & FunForLouis

Served with two spicy salsas made from jalapeño peppers, blackened chillies, garlic, tomatoes, and a crisp refreshing coleslaw, this dish really packs a punch.

For a different perspective on this video check out Louis's version on his own channel: http://goo.gl/n4WqPU

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HГ¤hnchen - Paprika - Salat mit Piri - Piri - SoГџe

Zutaten für 2 Portionen

Weintrauben halbieren und entkernen. Pinienkerne kurz anrГ¶sten. Paprikaschoten zugeben, Mango-Chutney, Apfelsaft, Balsamico-Essig, etwas ChilisoГџe (Piri-Piri), RapsГ¶l gut verrГјhren. SalatblГ¤tter sГ¤ubern. Mangomarinade Гјber Paprika-Traubensalat geben, gut unterheben und einziehen lassen. Filet auf ein Blech mit Backfolie legen, im Ofen bei 200 Grad etwa 20 Minuten goldbraun backen. SalatblГ¤tter auf flachen Teller auflegen, Paprika-Traubensalat darauf anrichten. Filets darauf setzen, mit Piri PirisoГџe Гјberziehen und mit Kresse garnieren.

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Piris Chicken Burgers

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Piris´s Chicken Burgers

Since opening in May 2014, Piri’s has already made a name for itself and given the Berlin burger scene a shakeup. From humble beginnings selling burgers at street food events to the eventual opening of the small twenty seat restaurant on the outskirts of Görlitzer Park, Piri’s has become one of the more loved burger restaurants in Berlin; forging a reputation through winning the Berlin’s Best Burger award in October, hosting raucous block parties in summer and wowing customers with their signature Piri burger.

It is this burger that has taken Piri’s to where it is today. With a seemingly simple list of ingredients – aioli, piri-piri sauce, iceberg lettuce, breaded chicken, cheese on a fresh sesame seed bun – the Piri burger has a flavour complexity greater than the sum of its parts. Inspired by the flavours of Portuguese/Australian chicken burger chains in Australia, Piri’s have created a burger unlike anything seen in Germany, which whilst remaining loyal to its Australian roots, has taken upon a unique flavour of its own. With all sauces prepared onsite from the freshest ingredients, the Piri burger has a flavour unrivaled even by the restaurants in Australia which have served as inspiration.

What is somewhat surprising is the overwhelming popularity of the Piri’s beef burger. Created as something of an afterthought for the beef burger market, Piri’s Buckshot is a burger every bit as unique as the Piri burger. Not wanting to compete in an already saturated beef burger market, Piri’s have endeavoured to create a beef burger with a difference – the lack of a conventional burger patty. Instead, steak is finely diced, seared on the grill, and then smothered in sautéed red onions and cheese. When this is cooked, it becomes a crispy, juicy patty of cheesesteak. When put inside a bun with chipotle mayonnaise, lettuce, tomato, pickles and bacon, it becomes an instant classic.

The overwhelming and humbling success within the first year of opening has the Piri’s team looking to expand to other parts of the city, and continue catering to the hungry hordes in Kreuzberg. With increasing participation in street food events also on the horizon, the future looks bright for Piri’s.

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