Knife Skills - Peri Peri Chicken

Peri Peri Chicken with Smoky Rice and Aji Verde

Yield: 4 servings

Ingredients

2 red peppers, roasted

1 large red onion, charred

4 cloves garlic, minced

3/4 cup lemon juice, divided (from about 3-4 lemons)

Zest of 2 lemons, divided

1/2 cup red wine vinegar, divided

10 small Thai red chilis, roughly chopped

1 1/2 tsp smoked paprika

1 1/2 tsp dried oregano

2 bay leaves

1 1/2 tsp sea salt

1 tsp freshly ground black pepper

1/2 cup extra-virgin olive oil

8 boneless, skinless chicken thighs 

Directions

1. Roast the red peppers and remove the charred skin and seeds. Roughly chop peppers. Peel and quarter the red onion and char under the broiler, on the BBQ or in a cast iron pan. Roughly chop the onion.

2. Add the roasted peppers and onion to a food processor along with the garlic, 1/2 cup of the lemon juice, half the lemon zest, 1/4 cup of the red wine vinegar, Thai chilis, smoked paprika, oregano, salt and pepper and purée until smooth.

3. Transfer the sauce to a medium saucepan, add the bay leaves, and simmer for 20-30 minutes. Let the sauce cool to warm, remove the bay leaves and transfer back to the food processor. Add the remaining lemon juice, red wine vinegar and lemon zest and purée again until very smooth.

4. In a slow stream with the food processor running, add the olive oil.

5. Marinate the chicken thighs in 1 cup of the sauce for at least 1 hour, preferably overnight.

6. Preheat bbq, grill pan or cast iron pan to medium-high heat. When hot, place chicken, smooth side down and cook for 5-6 minutes. Avoid moving meat during this time so that it can caramelize properly.

7. Flip chicken, baste with some of the remaining sauce (remove about 1/2 cup of the sauce to a bowl and use this for basting as to not contaminate with partially cooked chicken) and continue to cook for an additional 5-6 minutes until cooked. Serve with remaining sauce for dipping.

Recipe adapted by www.rockrecipes.com

Lemon Roasted Root Vegetable Strings with Lemon Garlic Sauce

Yield: 4 servings

Ingredients

680 grams (1.5 lbs) root vegetables, peeled and julienned (carrots, celeriac, parsnips,etc)

3 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice

Sea salt

Freshly ground pepper

1/4 cup packed fresh mint leaves, chiffonade

1/4 cup Greek yogurt

1 small clove garlic, minced

2 tbsp fresh lemon juice

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the olive oil, 3 tbsp lemon juice, 1 tsp salt and 1/2 tsp pepper. Toss the julienned vegetables with the marinade. Add the mint and toss again.

3. Spread the vegetables evenly on a baking sheet and roast for 20 minutes, stirring often.

4. Meanwhile, mix together yogurt, garlic, 2 tbsp lemon juice and 1/4 tsp each salt and pepper.

5. Remove vegetables from oven, plate and garnish with the yogurt sauce and extra mint.

Inspired by www.runningtothekitchen.com

WINE NOTES (from Amy McIntyre)

Romeo Verdejo 2021, Jumilla, Spain

VINTAGES# 32105

Verdejo is a herbaceous white wine varietal that grows almost exclusively in the Rueda region of Spain. An ideal summer wine, this particular bottle offers soaring suggestions of lemon, nectarine, peach and freshly sliced apple along with hints of tropical flowers. Chill it down and enjoy with tonight’s dinner, and pretty much anything coming out of your summer kitchen.

Meia Serra Jaen 2018, Dão, Portugal

VINTAGES# 31192

Jaen, known in Spain as Mencía, is a variety known for making characterful wines with notions of bramble berry, tangy red fruit, wildflowers and savoury spices. This one was partially aged for four months in French oak barrels, rounding out the edges while preserving peak aromatics. It has a great acidity and freshness, a great food wine that pairs really well with grilled meats.