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Piri-Piri chicken with tangy blood orange

26/7/2014

 
Piri Piri Chicken with Blood Orange
A good friend said to me recently that she was more so than ever looking forward to her eventual retirement, so that she too could spend her time cooking to her heart's content, as I am doing now. I must say, apart from having to stay off my feet post operatively for a few weeks while my broken foot mends, I have indeed been doing plenty of experimental cooking, and I'm loving it (as is my Peter).

Recipe development is a past time that I greatly enjoy, especially now I have time to indulge (that said, might I just throw in that life in retirement has, thus far, been crazy busy). Sometimes it takes a while to perfect a recipe, particularly one that will be shared here. One of my creations from last year has taken me a while to publish, because I simply wasn't happy with the images. There is, methinks, a very special art form to photographing chicken and making the bird look 'pretty', or appetising at the very least. So, here goes with my Piri-Piri chicken with tangy blood orange, which is tender and absolutely full of flavour. What do you think, would you like to sample a morsel of this dish, my friends?

With plenty of home-grown chillies and garlic, as well as a good stock of paprika AND a box of blood oranges at hand, the idea of a spicy piri-piri creation juzzed up with blood oranges made my mouth water. Since first creating it, I've made this several times over and decided that the recipe is a keeper.

Piri-piri, also known as peri-peri, is Portuguese in origin and refers to a very hot chilli sauce or spice combination. According to my research, the French version of the dish is termed pilli-pilli. Spice master, Ian 'Herbie' Hemphill says 'Piri-Piri is another name for chillies, generally used in South Africa and parts of India...  it is also the terms for a blend of chillies, such as Cayenne pepper, and will have a tangy taste profile.' It does indeed, and this is enhanced beautifully by the addition of blood oranges. My citrus grower friend, Len, has christened the dish Piri-Piri con sanguinello.

PIRI-PIRI CHICKEN WITH TANGY BLOOD ORANGE
Piri-Piri con Sanguinello

1.7kg free range chicken

For the marinade:
1/3 cup freshly squeezed blood orange juice
1/4 cup extra virgin olive oil
1 tablespoon sweet paprika
2 tablespoons brown or muscovado sugar
2 x cloves garlic, chopped
1-2 bird's eye chillies, sliced 
1 teaspoon ground black pepper

1-2 blood oranges, extra, sliced

Preheat your oven to 200 degrees C. Combine the marinade ingredients in a small jug and whisk until combined. Clean any feathers off the bird and remove any dried skin from the bone at ends of the legs. Place it breast side down onto a food safe cutting board and using a sharp knife or kitchen shears, butterfly the chicken. To do this, cut down either side of the back of the bird, starting at the Parson's nose, through the rib bones, and discard that bone. Turn it over and, using your hands, flatten the bird out like a butterfly. Oh, and leave the skin intact. 

Pop the chicken skin side up onto a lined baking tray atop a few slices of the extra orange and brush with the marinade, ensuring that all parts of the bird are covered. Lay a few more slices of blood orange over the middle of the chicken. Pop it into the oven and allow it to bake for 20 minutes at 200 degrees C, then lower the temperature to 180 degrees C and cook for a further 40 minutes or so, basting with the pan juices from time to time. Cover the chicken with foil if you feel the skin is starting to burn. Rest the chicken for ten minutes before cutting it into serving sized pieces (either quarters and eighths) with salad or vegetables. Serves 4-6. 

Note: Refrigerate any leftovers and serve cold. The chicken will be even spicier/hotter the following day. 
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Exquisite Redbelly Oranges...

Juicing blood oranges

Piri-Piri...  a blend of hot chillies and spices...

Ingredients for Piri Piri Chicken

Butterflying a chicken is easy... 

Preparing the bird for piri piri

Just look at that ruby colour!

Piri Piri marinade

Do I look good enough to eat?

Piri Piri chicken with blood orange

A note of thanks to my friends Len, Vito and Anthony Mancini, from Redbelly Citrus, for so generously sending me a box of freshly-picked oranges. Your fruit is truly exquisite, and Peter and I have greatly enjoyed consuming it! 

Tell me dear readers, do you like the flavours of piri-piri? Have you ever tried making it with blood oranges? And would you refer to this dish as piri-piri, peri-peri or pilli-pilli in your part of the world?
Maureen link
25/7/2014 03:05:45 pm

Oh my, that's a fantastic plate of chicken, Liz. I love the combination.

Lizzy
27/7/2014 08:24:22 am

Maureen, thanks so much! It is rather fantastic. : )

Eha
25/7/2014 03:09:07 pm

Oh how wonderful to have your tried-and-tested recipe for one of my favourite dishes! Cannot wait to try especially since blood oranges have not entered my arena as far as the dish is concerned. Yours seems milder than mine and I shall try it first that way. Must admit if I do it just for myself +/- a friends I do use chicken pieces . . . works all ways . . .

Lizzy
27/7/2014 08:25:03 am

Hi Eha... I hope you will try this... you can always add more chilli, and, as I mentioned, it is spicier the following day. Enjoy xo

Dhanya Samuel link
25/7/2014 03:09:14 pm

This one is a sure shot winner. I go gaga over piri piri and the combination with blood oranges is simply awesome. Off to the market for some blood oranges, right now.

Lizzy
27/7/2014 08:25:22 am

Thank you Dhanya, enjoy!

kellie@foodtoglow link
25/7/2014 05:47:03 pm

Blood oranges finished for us awhile back, this looks so good Liz that I am quite jealous. I adore the raspberry-ness of a good blood orange. Plus, they are a joy to photograph. And you are right, snapping chicken to make it appetising is an art. Yours looks great! But it's just as well that I am a veggie blog as veggies are much easier to photograph! Glad you are truly on the mend.

Lizzy
27/7/2014 08:26:00 am

Kellie, like you I adore the raspberry like flavour of blood oranges... they are quite divine! Thanks for your kind words xo

Hotly Spiced link
25/7/2014 06:07:17 pm

I love blood oranges; they are my favourite variety. This chicken looks so succulent and full of flavour. I love to butterfly a chicken on a week night as it cooks a lot faster that way. I'll pin your recipe xx

Lizzy
27/7/2014 08:26:21 am

Charlie, thanks so much! I hope you will try it xo

Rosemarie link
25/7/2014 08:13:29 pm

Oh Wow! I love peri peri and that's the sole reason i visit Nandos... never realised it was so easy to make!

Lizzy
27/7/2014 08:26:42 am

Rose, it really is simple... hope you can give it a try when your bakeware arrives. : )

InTolerant Chef link
25/7/2014 08:27:26 pm

Gorgeous Liz! The photos were definitely worth waiting for too :) Aren't the blood oranges amazing, I'm having so much fun with their deliciousness as well x

Lizzy
27/7/2014 08:27:21 am

Bec, thanks so much! I can hardly wait to see your cupcake recipe! That photo you shared had my mouth watering... and I am not a fan of cupcakes usually. xo

Mrs Mulberry link
25/7/2014 11:07:12 pm

Spectacular combination Lizzy - blood oranges are one of my absolute favourites. So glad the season for them has arrived xx

Lizzy
27/7/2014 08:27:38 am

Oh me too, Mrs M! Thanks for your kind words xo

Misky
25/7/2014 11:08:20 pm

Excellent recipe. I did this for lunch BBQ, and it was delicious.

Lizzy
27/7/2014 08:28:02 am

Misky, thank you so much! I love that kind of feedback. Hope you are doing well xo

Lorraine @ Not Quite Nigella link
25/7/2014 11:40:57 pm

The chicken has a lovely colour to it! And I'm in for anything spicy! :D

Lizzy
27/7/2014 08:28:17 am

Me too, Lorraine, thanks for your kind words. : )

tania@My KItch Stories link
26/7/2014 02:45:30 am

What a fantastic way to use blood oranges. It looks so good. Love the Portugese chicken in the back there too

Lizzy
27/7/2014 08:28:46 am

Ha, thanks! I didn't put the two together, but you are quite correct! And isn't that little chicken sweet! : )

John @ Kitchen Riffs link
26/7/2014 04:44:44 am

What a great dish! I love spicy stuff, and this looks superb. I've never made Chicken Piri Piri -- I should start with your recipe. Lovely photos (and I do agree chicken is a difficult subject).

Lizzy
27/7/2014 08:29:10 am

John, thank you kindly... do give it a try, you might be pleasantly surprised : )

Thalia @ butter and brioche link
26/7/2014 09:56:51 am

this is some seriously good looking chicken.. i am so craving some right now!

Lizzy
27/7/2014 08:29:31 am

Thalia, welcome to good things... thank you for your kind words : )

Gourmet Getaways link
26/7/2014 02:43:15 pm

Piri-piri is a nice name! With the marinade and sauce, this will be one tasty and zesty chicken dish!

Julie
Gourmet Getaways

Lizzy
27/7/2014 08:29:44 am

Julie, it surely is!

Trevor link
27/7/2014 03:46:38 am

This looks so good. I've always wanted to make it and now that my mouth is watering here I think I will be saving this to do soon. Thanks!

Lizzy
27/7/2014 08:30:02 am

Trevor, thank you, that's very kind... and thank you for stopping by!

Ambar link
27/7/2014 11:09:39 am

Its is extremely hard to take pictures of chicken! But you did an amazing job!

Lizzy
27/7/2014 10:48:46 pm

Ambar, thanks ever so much! : )

Celia link
27/7/2014 11:47:38 am

Lizzy, that chicken looks absolutely mouthwatering! And knowing how spicy it would taste is making my mouth tingle right now! :) Hope that foot is well and truly on the mend love xxx

Lizzy
27/7/2014 10:49:20 pm

Hi Celia, love... it is a fairly delicious chooky! Foot is mending, thank you for asking... xox

Laura (Tutti Dolci) link
27/7/2014 12:30:30 pm

What a wonderfully aromatic dish, love the blood orange marinade!

Lizzy
27/7/2014 10:49:33 pm

Thanks so much Laura.

e / dig in hobart link
27/7/2014 06:19:09 pm

you are teasing me with more blood oranges!

Lizzy
27/7/2014 10:49:49 pm

Oh dear, sorry Elizabeth, but they are soooooooo good....

Tandy | Lavender and Lime link
27/7/2014 08:23:41 pm

love the new look and the recipe! I see your blog does not 'remember' me each time I visit. Make the most of all your kitchen time :)

Lizzy
27/7/2014 10:50:21 pm

Thanks so much Tandy... not sure why that happens. Apologies... glitches for some reason.

Sanjana link
27/7/2014 10:29:15 pm

Sample???? U gotta be kidding Lizzy I wanna scoff down the whole thing!! This looks sooo delicious..im drooling here 😋thx for sharing your recipe.

Lizzy
27/7/2014 10:50:41 pm

You made me smile big time Sanjana, thank you for your very kind words!

Karen (Back Road Journal) link
28/7/2014 05:13:52 am

Oh yum, I would have to ask for a second serving. It has to be a very flavorful dish.

Lizzy
31/7/2014 10:05:04 am

Thank you, Karen, it surely is : )

Choc Chip Uru link
28/7/2014 04:53:29 pm

Blood oranges add an incredible flavour, this looks awesome :D

Cheers
Choc Chip Uru

Lizzy
31/7/2014 10:05:24 am

Thank you CCU... it is quite flavoursome!

Fiona link
30/7/2014 01:03:21 am

Brilliant use of blood oranges. That chicken just looks so good! Like your website tweak too.

Lizzy
31/7/2014 10:05:35 am

Fiona, thank you kindly!

Colin
7/2/2015 11:07:51 pm

This dish originates from Mocambique when a Portuguese colony.
The South African version is generally a poor version as by Nando's, but there are about 2 restaurants in South Africa that do it well.
The actual Portuguese version is also milder and the peri peri manufacturers in Portugal readily admit this.
The Azores version is also milder than that of Mocambique.
Done correctly this is a superb dish with lemon rice pilaf, and a good salad with tomatoes and onions. There is also a need to use Portuguese Olive Oil which has a unique taste.

Katie
30/12/2017 10:26:51 am

Can I use chicken breast and marinate this in the freezer for next week and grill it?????

Lizzy
30/12/2017 04:15:19 pm

Chicken breast can end up very dry, so I wouldn't recommend it, but the whole bird is lovely.


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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