Saturday, June 18, 2011
Guest Post: Chicken Peri-Peri with Thyme Garlic Potatoes
Hello! I'm Agnes and I'm the new gal on this blog. :D I am Indonesian and also Dillon's good classmate in school. He introduced me here. This is my first post but I don't really know what to write and also I am quite confused by the mechanics of this blog. Forgive my English for it is not my native tongue. :) Nonetheless, I hope you guys enjoy my first post! Okay, let's see..
Today, me and another girly of mine made the most exciting Chicken Peri-Peri and Thyme Garlic Potatoes. I used Jamie Oliver's Chicken Peri-Peri recipe, it turned out deliiicious. The idea came out about 2 days ago, in the middle of the night. While watching Jamie's 30 Minutes Meals video, I fell sound asleep. And in my dream, I was eating Chicken Peri-Peri and salivating as I gulped down pockets of air into my stomach. I woke up in sadness, realizing it was only a dream. As soon as the sun rose this morning, my eyelids opened and the sound of the busy city starts to intensify. I knew it was time to cook.
Here we go!
2 cloves of garlic
1 small red onion
juice of 1 lemon
2 bird's eye chillies
1 tbsp. of worcestershire sauce
2 tbsp. of white wine vinegar
a bunch of basil leaves
1 tsp. of cayenne pepper
2 nos chicken thigh, bone in
1/2 nos red pepper, large dice
1/2 nos yellow pepper,
Olive oil, for frying
Sea salt, for seasoning
1. Blend all the chicken marinate ingredients in a blender until fine. Add the seasonings inside, in my case, sea salt.
2. Slash the chicken thigh (below) to let the marinate absorb better but be careful not to break the skin. Let the chicken rest with the marinate for about 15 minutes.
3. Heat the pan over medium high heat, and drizzle some olive oil, sear the chicken skin side down so the skin crisp up a bit. At the same time, add the yellow and red pepper, and cook them in the same pan with the chicken. Turn the chicken and sear it more to get the color and caramelized flavor. If you have oven, it's best if you put the chicken inside oven after searing to cook evenly.
4. Check the doneness of the chicken. If juices run clear from the drumstick, it means that your chicken is done! Serve the chicken and bell peppers hot.
Thyme Garlic Potatoes
3 nos Russet potatoes, peeled and cut into 1/8
3 cloves of garlic, chopped
3 sprigs of fresh thyme
1 tbsp. of unsalted butter
3 tbsp. of olive oil
1 teaspoon of cayenne pepper
sea salt, to taste
1. Boil water in a pot with a pinch of salt. Put the potatoes in the water, cook until fork tender. Take out and let it sit and cool down about 30 mins.
2. After the potatoes finally cooled down, heat the butter, olive oil, and a pinch of salt in a pan. Start with medium high heat.
3. Pan fry the potatoes inside the pan until golden brown on all sides. Add in the garlic, cook until fragrant. After all sides browned, and the garlic is cooked, put in cayenne pepper and fresh thyme. Toss evenly, and serve hot with the chicken.
The chicken was amazing! It was fork tender and the flavour compliments well with the Peri-Peri sauce which is nicely burnt on the outside. That was the best part. Potatoes match well with the dish, though mine was a bit over-boiled. It is best if the potatoes was crisp on the outside, but piping hot and soft in the inside.
Actually, I cooked another dish. Brocolli Almondine. I like the flavor of the butter, almond, and lemon. You will find this easy to prepare.
1 head broccoli
1 handful almond slivers, toasted
1 tbsp butter
1/4 juice of lemon
1 tbsp. chopped garlic
sea salt to taste
1. Blanch the broccoli in salted water, and shock 'em in ice water when they are cooked, about 3-4 mins.
2. Dry them very well so that the dish won't be too watery.
3. Heat the butter in a pan, add the garlic and almond, saute until fragrant.
4. Add the broccoli and the lemon juice. Careful not to make them too sour. Season with salt to taste.