So it was bank holiday not too long ago and I decided to cook up one of my favourite recipes, this time with some photos along the way. You can do a search for the recipe and ingredients but I’ll do a quick run through of the process with the photos.
The first thing you need for this recipe is a roasted capsicum, red or green it doesn’t matter, what you need to do is put it in an oven at 230 degrees for about 10 minutes, the skin on the outside will begin to wrinkle and some of it will become burnt, that’s what you want.
Once you remove it, place it in a plastic bag, the steam will help remove the skin. Once skinned, removed the core and place it in a blender.
In the marinade, you’ll need a mixture of the following, 2 chopped garlic cloves, juice of 1 lemon, 1tbsp of cayenne pepper, 1tbsp of smoked paprika, 2 tbsp of crushed chill (or hot chilli sauce), 1/4 cup olive oil and 5tbsp on salt.
Place it all in a blender.
Blend until you have an even consistency.
You’ll want some marilands chicken legs and give it a couple of deep scores so the marinade can penetrate through and flavour the inside.
Place all your chicken in a large bowl and pour the marinade over and mix well to ensure all the pieces have an even coating.
I like to have a side with my chicken and I went with some simple roast vegies, give them a nice coat of oil and sprinkle some salt, pepper and thyme on there. Place them in the oven at 200 degrees for about 30 – 40 minutes turning every 10.
Now, to cook the chicken, there’s only one way, ovens and grills just won’t cut it, you need smoke and to get that, use a charcoal barbeque. Nothing fancy, just get some coals, light them up and spread them out in a thin layer, not too much otherwise you’ll burn the outside and leave the inside raw. Put a lid on the barbeque so you can get the smokey flavours to mix and to help cook it evenly.
And that’s pretty much it, you should end up with some smokey and spicey chicken that’s deliciously moist. Serve it along with the roasted vegies.