PORTUGESE CHICKEN

Chef Arnoldi

a few weeks ago i visited my family in South Africa, where a large Portugese community setteled many years ago. Porugese are well known for their flavourful meals & at times even firey such as Peri-Peri sauce (currently only available in california under the Nando brand).[p]what i would like to share, is a recipe given to me by a family member
for marinating chicken,(can be used on any meat or seafood eg. shrimp) see the website for recipe ideas.
i marinade overnight halved chicken breasts(cut horizontally - butterflied) then @ 250°F-300°F on direct heat. comes out moist & flavourful.[p] Amount Measure Ingredient -- Preparation Method

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1 tablespoon garlic cloves -- crushed
1 tablespoon ginger -- minced
3 tablespoons lemon juice
6 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon coriander seed -- ground
1 tablespoon paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons parsley
add cayenne pepper or red pepper flakes to make it as hot as you like[p]MARINATE 6 CHICKEN BREASTS 2HRS OR OVERNIGHT IN THE ABOVE MARINADE.[p]
[ul][li]nando's[/ul]

Nature Boy

Chef Arnoldi,
That sounds really good. I can almost taste it after reading through the ingredients![p]Thanks a LOT for posting that.
Happy weekend!
Chris

RayS

Chef Arnoldi,[p]Sounds good. Next time I do chicken I going to give it a try. [p]Thanks for sharing your family's recipe.[p]RayS

Skipman

Chef Arnoldi,[p]I am really glad you posted this recipe. One of the best chicken meals I ever had was from a Portugese restautant in Toronto where they cooked all their meat over charcoal. It was a really good meal but the chicken was truly memorable. I will definately be tring this one.[p]Cheers[p]Skipman