Portuguese roast chicken

This recipe is actually the base for a peri-peri chicken but without the hotness of the peri-peri. We don't like heat very much so I added 2 chilies and left it at that. Anyone wanting the real experience will have to buy peri-peri and add it to taste.

It's really easy to make as long as you leave it to marinate overnight. The long marinade will make it taste much better!

I also took the opportunity to learn how to cut up a chicken. I have done it before but it has usually been a very messy job with a poor end result so this time I used a tutorial on YouTube and I am now much more confident. For the tutorial see this link: 

https://www.youtube.com/watch?v=2z7KU7WHr3M&vl=en

Serves: 4 persons.

Ingredients:

• 1 chicken
• 5 garlic cloves
• 2 chili peppers
• 4tbsp red pepper puree (massa de pimentão) 
• olive oil
• ½ glass of white wine.

Method:

1. In a pestle and mortar, crush the garlic and chili peppers. 
   
2. Add salt and pepper, a dash of olive oil and the red pepper paste and mix well.
   
   
   
   
3. Place the chicken cuts in an oven proof dish and distribute the mixture onto each cut.
   
   
   
   
4. Rub in the mixture well all over the cuts, add the white wine to the bottom of the dish, cover and leave in the fridge overnight.
5. In the morning, turn the chicken cuts onto the other side, cover and leave in the fridge until needed.
   
6. Roast in a 180⁰C for 1 hour or until golden. Mine was in need of a bit of crispiness so I gave it 5 min under the grill at the end. Then some skin was a bit too crisp...