THE SIGNATURE CINNAMON-CHILI BIRD

(Our Play on the Ultimate Piri-Piri)

THE SIGNATURE CINNAMON-CHILI BIRD

Ingredients: 1 Whole Chicken (halved), 3 tbsp Piri-Piri flakes, 1 tsp Cinnamon, 1 tsp Smoked paprika, 100ml Extra virgin olive oil, 2 tbsp Red wine vinegar, 1 tbsp Honey, 6 cloves Garlic (minced), 1 Lemon (juiced)...

Ingredients

  • 1 Whole Chicken (halved)
  • 3 tbsp Piri-Piri flakes
  • 1 tsp Cinnamon
  • 1 tsp Smoked paprika
  • 100ml Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Honey
  • 6 cloves Garlic (minced)
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Rub chicken with salt and oil; roast at 200°C for 25 minutes until skin is golden.
  2. The Bloom Whisk the piri-piri, cinnamon, honey, and garlic with a 40ml splash of vinegar; boil for 2 minutes to form a dark lava.
  3. The Marriage Paint the half-cooked bird heavily with the fire-silk; return to oven at 230°C.
  4. The Scorch Roast for 15 minutes until the cinnamon chars and the skin is a blackened, sticky shield.
  5. The Final Flourish Top with raw fresh coriander and extra piri-piri oil right before serving.

Cuisine: Portuguese

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