Spicy Senegalese chicken dish
To make the sauce, in a large frying pan, heat 2 tbsp of the oil over medium-high heat. Add the bell pepper, habanero, onion, garlic, bay leaf and paprika and cook, stirring occasionally with a wooden spoon, until the vegetables are softened (about 10 minutes).
Allow the pepper mixture to cool, then add it to a blender or food processor, along with the coriander, basil, vinegar, 2 tbsp lemon juice and salt. Process until the mixture has reached a smooth, sauce-like consistency.
Drizzle the remaining ¼ cup of olive oil on top of the sauce and stir to incorporate.
To make the chicken, in a medium bowl, combine ½ cup of the piri-piri sauce with 1/4 cup olive oil, 1/4 cup lemon juice, salt and pepper and whisk to combine.
Pour half of the piri-piri mixture into a baking dish large enough to hold the flattened chicken. Place the chicken in the baking dish, skin-side up, open wide with wings tipped under the breasts. Pour the remaining piri-piri mixture over the top. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 400F.
Remove the chicken from the marinade and arrange, skin-side up, on a large sheet pan or in a cast-iron skillet. Discard the remaining marinade. Place the chicken in the oven and roast until the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh registers 165F, 50 minutes to 1 hour.
Remove the chicken from the oven, cover lightly with aluminium foil and allow it to rest for about 10 minutes, then transfer it to a serving platter. Pour the pan drippings into a heatproof bowl and stir in the remaining 2 tbsp of piri-piri sauce. Brush over the chicken just before serving.
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Serving Size: 1 Serving (5164g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7637 | ||
Calories from Fat: 4193 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 465.8g | 621 % | |
Saturated Fat 227.1g | 1135 % | |
Monounsaturated Fat 169g | ||
Polyunsanturated Fat 41.6g | ||
Cholesterol 1831.9mg | 564 % | |
Sodium 8392.2mg | 289 % | |
Potassium 14361.6mg | 378 % | |
Total Carbohydrate 425.1g | 125 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 420.6g | ||
Protein 442.1g | 632 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7637
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