Portugese Chicken Drumsticks And Chips
GF DF RSF
Serves: 4
This recipe is for when you’re craving a certain Portuguese chicken joint and it uses my Peri Peri spice mix, it's one of my favourites for pairing with chicken, chips and roast vegetables. Make in bulk and use some now and some later, you’ll find yourself looking for excuses to add to your cooking.
Ingredients:
Peri Peri Chicken Drumsticks
8 even-sized INGLEWOOD Chicken Drumsticks, skin on
2 tbsp extra virgin olive oil
2 tbsp peri peri spice mix, see below
Pink rock salt and cracked pepper, to season
Lemon wedges, to serve
Garlic aioli, to serve (USE GOOD FAT AIOLI)
Chips
4 medium-sized white potatoes, washed and cut into even-sized chunky chips
1 tbsp extra virgin olive oil
1 tbsp tapioca flour or arrowroot
1 tsp dried oregano
Pink rock salt, to season
Peri Peri Spice Mix (MAKES ⅓ CUP)
1 tbsp fine-granulated coconut sugar
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp dried parsley
Method:
Get started by preheating your oven to 200°C (400°F) and line two large baking trays with baking paper.
For your potatoes, place the sliced chips in a large bowl, coat well with the olive oil, then add in the tapioca flour and dried oregano. Season well with salt then lay out on the baking tray, leaving some room between each so they can go nice and crispy.
Transfer to the oven and bake for 25-30 minutes or until golden brown on the outside and cooked through. For a more moist chip, you can soak your potato in boiling water ahead of cooking to soften, just make sure you dry them thoroughly.
Once the chips are cooking, add the chicken Drumsticks to a bowl and coat well with the olive oil and peri peri spice mix. Lay out on the remaining baking tray, and bake for 25-30 minutes, turning halfway or until the chicken is cooked through and the skin goes nice and crispy.
Once your chips are golden brown and your chicken is cooked to perfection, serve alongside some fresh lemon cheeks and garlic aioli.
