Peri-Peri Chicken

Everything about this dish was a delight. It was easy to assemble during a workday, but doing some bits in the morning, some during lunch, and then tossing it into the oven at the end of the work day.

But this particular chicken roasts beautifully, and then that bright splash of preserved lemon at the end is just a delight. Highly recommended!

Peri-Peri Chicken
Geoffrey Zakarian's Town Country

1	chicken, 4 lbs, washed, patted dry, in 8 pieces
3/4 c	peri-peri sauce
8 cloves	garlic
1 tsp	coarse salt
1 tsp	pepper
1	preserved lemon
12	green olives, pitted
2	lemons

Combine chicken and peri-peri sauce in bowl. Cover with plastic wrap and fridge at least 2 hours.

Preheat oven to 450.

Bring a small saucepan of water to a boil over high heat. Add garlic cloves, reduce the heat to medium, and simmer until the garlic is almost tender, about 10 minutes.

Drain and place garlic in a baking dish just large enough to hold the chicken pieces in a single layer. Lay chicken, skin side up, over the garlic, and season with the salt and pepper. Roast chicken for 20 minutes. Flap each piece and roast 20 minutes more.

Turn chicken again and check for doneness, until each piece registers 160.

Scrape pulp from the inside of a preserved lemon and discard. Rinse the lemon to remove excess salt. Bring a small pot of water to a boil and blanch the preserved lemon by plunging in the water for 30-60 seconds. Drain the lemon and coarsely chop.

Remove chicken from oven and preheat the broiler. Baste the chicken with the pan juices. Brown the skin under the broiler, roatating the pan every 2-3 minutes, until skin is crisp and golden, about 7 minutes total.

Remove the pan from the broiler and add olives and blanched preserved lemon. Cover chicken loosely with foil and let rest in a warm spot for up to 15 minutes.

Comments

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