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
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...
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.