Despite its name, this dish actually comes from Macau, the old Portuguese enclave on the South coast of China near Hong Kong. It is the local take on classic Piri Piri chicken, the main differences being a more complex blend of spices and cooking the chicken in the oven rather than on a grill. It works best on a quartered whole chicken, although obviously there is no problem just using thighs, drumsticks or legs. Marinade the chicken for as long as you can, preferably overnight, for maximum effect. This has to be one of the easiest ways to create a really tasty dish!
01.
Ingredients
1 top quality chicken, quartered
1tbs Portuguese Chicken seasoning
1tbs smoked paprika (hot or sweet, up to you)
2tsp garlic powder
1tbs tomato powder
2tbs olive oil
1tbs white wine vinegar
salt and pepper
02.
Method
- Mix all the ingredients together (except the chicken!) in a bowl, with enough water to create a thick, oily paste.
- Smother the chicken in the paste, and leave to marinate for as long as you can. Two hours will do if you’re in a hurry, but the longer the marinating, the better the chicken. You will end up with a deeper, richer flavour and more colour as the paprika is absorbed by the chicken.
- When you are ready heat the oven to 180 degrees. Pour a slug of olive oil in the bottom of a roasting tray, then put on the chicken. Make sure you get all of that lovely marinade out of the bowl and slapped onto the chicken, and add a slug of water to the bottom of the tray too.
- Roast the chicken in the oven for an hour or so, until it is cooked through and the spicy marinade is darkening on the skin, making those crispy bits we all love!
- All you really need to go with this is a tomato and onion salad and bread, but if you’re feeling naughty by all means have those chips.
