Poussin Piri Piri

Poussin Piri Piri
Poussin Piri Piri

When I first went to Goa for my culinary photo shoot trip, I discovered this recipe. The peri peri chicken is actually named after the Piri Piri or bird’s eye chili was first brought to Goa by the Portuguese from South America. It has now become the traditional dish for the Goanese. I personally felt in love with this dish, so I wanted to share with the world the vibrant, beautiful peri peri.

The peri peri chicken is actually named after the Piri Piri or bird’s eye chili was first brought to Goa by the Portuguese from South America.

Poussin Piri Piri
Prep Time
2 hrs
Cook Time
2 hrs
Total Time
4 hrs
 

When I first went to Goa for my culinary photo shoot trip, I discovered this recipe. The peri peri chicken is actually named after the Piri Piri or bird’s eye chili was first brought to Goa by the Portuguese from South America. It has now become the traditional dish for the Goanese. I personally felt in love with this dish, so I wanted to share with the world the vibrant, beautiful peri peri.

Course: Main Courses, Meats, Party, Side Dishes
Cuisine: Portuguese
Servings: 4 people
Calories: 280 kcal
Ingredients
FOR THE CHICKEN
  • 2 Oven-ready Poussins spring chicken
  • 1 teaspoon Turmeric powder
  • 1 Fresh lime juice
FOR THE MASALA
  • 1 ½ tablespoon Chili powder
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Cumin powder
  • 2 teaspoon Coriander powder
  • 2 tablespoon Apple cider vinegar
  • 1 teaspoon Salt
TO ASSEMBLE
  • 3 tablespoon Olive oil
  • 2 Large tomatoes cut into 1 centimeter thick slices
  • Salt to taste
  • Freshly grounded black pepper to taste
  • 2 Red onions sliced into rings
  • 3 Potatoes thickly sliced
Instructions
  1. Wipe the poussins inside & outside with a paper towel.

  2. Now make 3 or 4 slashes on each side of the breastbone so the form a 'V' shape.

  3. Make few slashes on the legs and thighs too.

  4. Then mix the turmeric and lime juice and rub the mixture well into the poussins.

  5. Chill it in the refrigerator for about an hour.

  6. Mix all the masala to make a paste.

  7. NOTE

    If you find it too mild then add more chili powder.

  8. Then rub the masala well into the poussins on all side and leave to marinate in the refrigerator for at least 2 hours or overnight if possible.

  9. Now grease a large ovenproof frying pan with a little olive oil and lay the tomato slices in a single layer.

  10. After about 10 minutes, put the frying pan with the tomatoes over high heat and let the tomato slices brown on the bottom.

  11. NOTE

    Do not flip over.

LET’S PREPARE THE ROASTING DISH BEFORE BAKING THE POUSSINS
  1. Drizzle olive oil on top of roasting tin and sprinkle salt and pepper and preheat the oven to 350⁰ F or 180⁰ C and your roasting dish is ready.

FOR PREPARING THE POUSSINS
  1. Now place the poussins in a roasting tin, right side up and if not sitting straight press down firmly on the leg.

  2. Then place them in the oven and after 10 minutes reduce the temperature to 300⁰ F or 150⁰ C.

  3. After 30 minutes, remove the poussins from the oven and place them on a plate.

  4. Now spread the onions and potato slices on the roasting tin and put the poussins back on top and return to the oven.

  5. Then transfer the prepared tomato slices to the frying pan to the top shelf of the oven.

  6. Remove the poussins and turn them over breast side down on the onions and potatoes and place back in the oven.

  7. NOTE

    Check to see the potatoes are almost tender.

  8. If the potatoes are tender then after 2 minutes switch off the oven.

  9. Let it all rest in the oven for 10 minutes.

  10. Now carefully lift out the poussins and cut into halves.

  11. Mix the onions and potatoes, check the seasoning and plate in a separate dish.

SERVE
  1. Serve the chicken along with the potatoes, onions, and tomatoes.

OUR DINE TABLE
  1. It’s a Goanese delight dish with baked potatoes, onions and tomatoes. This is a hot one pot meal and can be more satisfied with Mixed Salad and Crusty Bread. Sprinkle extra joy of healthy cooking.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 280
Protein 25 g
Fat 15 g
Carbohydrate 35 g
Article Tags:
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Article Categories:
Main Courses · Meats · Party Foods · Side Dishes

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