Tuesday, February 3, 2015

PERi-PERi roast chicken


Ni la lunch hari ni....peri2 roast chicken...diperap dengan hot peri2 sauce nando's.....sedap...tapi hari ni makan dengan nasi putih jer....tak sempat nakbuat coconut and lime rice tu.... makan pun dah pukul 3 lebih.....lewat sangat sebab dok mengemas depan rumah dan berkebun.....al maklumla sementara tengah cuti nih....rugi tak diisi dengan aktiviti yang menyihatkan....betul tak....

Ayam panggang ni sesuai sgt utk org yg mengamalkan diet atkins....low carbo...

resepi ni jumpa kat web nando's....masa dok google cari resepi brownies pedas nando's tu.....macam2 ada kat situ....lepas ni nak cuba resepi2 lain kat situ pulak...

Sos nando's nak cari kat mana????....haaaaa.....selain beli kat nando's, boleh beli kat supermarket....... kebanyakannnya ada jual....harga lebih kurang 10 - 12 ringgit kalau tak salah.....

PERi-PERi roast chicken

1/3 Cup (80ml) Nando’s PERi-PERi Sauce (saya guna hot peri2)
1 tsp Fresh ginger, finely grated
1 Garlic clove, finely grated
1 Lime, juiced (saya guna 1/2 lemon....guna limau kasturi pun boleh tapi lebihkan kuantitinya)
1 tsp Dried chilli flakes
Salt and freshly ground black pepper
1 whole chicken

Directions

For the roast chicken, combine all of the ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight. Preheat the oven to 180˚C. Place the chicken into a roasting tray and pour the marinade over the chicken. Bake for 80 – 90 minutes, basting frequently. 

Lain kali la akak cuba erk....jangan kecik ati tau...

Optional

Coconut and lime rice

400g Coconut cream
1 1/2 Cups (375ml) Water
1 tsp Salt
1 tsp Sugar
300g Jasmine rice
1 Lime, finely grated zest and juice
10ml Thai fish sauce (or additional salt)
30ml Coconut shavings, toasted

To serve Chargrilled lime wedgesFor the coconut and lime rice, place the coconut cream, water, salt, sugar and rice into a pan and bring to the boil. Cover and simmer, over a low heat for 20 – 25 minutes, or until the rice is tender. 

Remove from the heat and stir in the lime zest and Thai fish sauce or salt. Serve garnished with the lime zest and toasted coconut shavings, the chargrilled lime wedges and the chicken.

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