Ten roast chicken recipes with Ten chicken fact Day III

Chicken with artichokes and lemons

 Fact 5: Chicken can prey and eat mice.

Recipe 5: Chicken with artichokes and lemons

8 chicken drumsticks 2 red onions (in wedges) 400g new potatoes (quarterd) 400g can artichokes (halved)

5 rosemary sprigs 1 lemon (quarterd) 100 ml white wine (dry one) Oven 200ºC 400 kcal /4 serving

1.     Put the drumstick in a roasting tin, drizzle a few olive oil, season.

2.     Stir in the onions wedges, potatoes, rosemary, artichokes, squeeze the lemon quarters and mix then in the tin as well. Pour over the wine, shake everything very well.

3.      Put in the oven for 40 minutes turning over after 20 minutes.  

4.      Check the meat is cooked  and ready to serve!

Fact 6: England consume 11.000 eggs a year. 60% of the farm eggs go to process food like mayonnaise or pasta elaboration

Recipe 6: Piri-piri Chicken

4 large chicken thighs (skin on) 1 red pepper (sliced into stripes) 1 yellow pepper (sliced into stripes) 6 thyme  sprigs Oven 200ºC 400 kcal /4 serving Alternatives: 1kg whole chicken whole spatchcocked Red or green chilli, but avoiding Thai. Instead vinegar, port or brandy.

Piri-piri Sauce. 1 red onion (in quarters) 2 garlic cloves 6 red malagueta chilli 2 green malagueta chilli 1 tsp mild paprika 2 lemons (zest and juice) 100 ml extra virgin olive oil 50 ml red wine vinegar

First you need to make the Piri-piri sauce, adding the onion and garlic to a blender , blend a couple of time and add the chillies, plus paprika, juice of one lemon and zest of two of them, adding as well the vinegar.  Blend until smooth, taste and season with salt flakes.

1.       In a bowl marinate in the fridge the chicken with half of the piri-piri sauce ( at least  2 hours)

2.       Season the marinated chicken, then put skin-side down in a hot grill pan for 3 minutes.

3.       Then turn over and another 3 minutes adding the sliced peppers to the pan, and down the heat to medium low, stir constantly the peppers.

4.       Put the piri-piri sauce into a roasting tray, lay over the chicken skin side-up and peppers, scatter over the thyme sprigs. Put in the tray in the oven for 25 minutes basting every 10 minutes with the remaining piri-piri sauce.

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Ten roast chicken recipes with Ten chicken fact Day III