Twice Cooked Spicy Crispy Chicken

I admit that I haven’t roasted a chicken for at least 12 months now. Working in the animal welfare industry makes you think twice about everything you eat and the life that the animal had before it became food for others. Despite being very passionate about animal cruelty, I am not vegetarian or vegan and enjoy a delicious roast chicken every once in a while, as long as it is free range of course!

This recipe packs a lot of punch into the marinade, making a delicious and enjoyable roast chicken. Despite cooking the chicken in 2 different ways, you will still be able to get a moist texture and the meat will literally fall off the bone.

There is a little bit of preparation time involved in this recipe as the goal is to try and marinade the chicken for 2 hours before cooking.

Putting the ingredients together for the marinade, takes hardly any time at all and it’s as simple as mixing all together and then basting.

The house smells amazing during the cooking time and your guests will be well fed and satisfied with this reasonably straight forward and easy meal.

When I 1st moved into my current home, I had to get used to the oven as the 1st chicken I cooked took a lot longer to cook than it should have, but in time I got the hang of it and now it produces very good results.

Serves 4
Prep time: 15 minutes
Cook time: 1 hour

Marinade Ingredients

1 ½ tablespoons minced garlic
3 fresh red chillis
1/3 cup brown sugar
1/4 cup white vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
juice of one lime
salt (to season)
pepper (to season)

Marinade method

  1. Add garlic to medium sized mixing bowl
  2. Chop chillis and transfer to the bowl
  3. Add brown sugar
  4. Add white vinegar
  5. Add red wine vinegar
  6. Add olive oil
  7. Add lime juice
  8. Stir, leave to sit for 5 minutes

To marinade the chicken

  1. Take chicken out of the fridge and remove from wrapping
  2. Place chicken into a medium sized roasting dish
  3. Use a basting brush to coat chicken with marinade
  4. Season well with salt and pepper
  5. Cover with gladwrap and refrigerate for one hour
  6. After the 1st hour, take out, flip chicken over, coat this side with the marinade in the base of the dish
  7. Recover with gladwrap and refrigerate for another hour

    Marinade and refrigerate


    Ready to roast

Roasting the chicken

  1. Preheat the oven to 180 degrees
  2. Add a pinch of plain flour to a large cooking bag
  3. Place the chicken in the bag, pierce with a fork in a few places
  4. Bake chicken for 60 minutes
  5. Chicken is cooked, when pierced with a skewer and the juices run clearPan fry the chicken pieces

Frying the chicken pieces

  1. Leave the chicken to rest for at least 20 minutes
  2. Start by cutting each leg off, transfer to a plate
  3. Then cut each wing off
  4. Followed by each breast
  5. Keep the remaining chicken but set aside remaining pieces, which can be used for salads and sandwiches.
  6. Put a splash of olive oil into a large frypan
  7. Fry chicken pieces for about 2 minutes, turning as you go
  8. Skin will become crispy and a lot darker in colour
  9. Set aside and cook for 2-3 minutes before serving

 

Rocket Apple Coleslaw ingredients

2 red apples
1 medium red onion
2 medium carrots
300 grams fresh rocket
2 tablespoons mayonnaise

 

Rocket Apple Coleslaw method

  1. Add apples, onion and carrots to food processor and shred
  2. Transfer to salad bowl and add rocket
  3. Mix together well
  4. Add mayonnaise and stir through

To serve

  1. Coriander to garnish
  2. Oven baked chips
  3. Rocket apple coleslaw

Enjoy!! xx

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About Jamchop

I love cooking, books, yoga and the water! Instagram: adriannejamieson
This entry was posted in Cooking, Dinner, Easy meals, Food photography, Home cooking and tagged , , , , . Bookmark the permalink.

One Response to Twice Cooked Spicy Crispy Chicken

  1. chefkreso says:

    Yum yum yum, can’t get enough of it 😄

    Like

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