Portuguese Fowl?

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This is one of those recipes that varies enormously, depending on who you ask - I asked one of my Portuguese friends for her recipe, and it was foul!

• 4 chicken quarters
• 1 tbsp green chilli paste (or 3 green chillies, finely minced)
• 5 dried red chillies (preferable peri-peri chillies), minced
• 8 cloves garlic
• Fresh basil and flat-leaf parsley. One handful of each, finely chopped
• 1 shallot, very finely chopped
• 1 glass red wine
• 2tbsp olive oil

1. Mash up the chillies, garlic, herbs and shallot, preferably with a pestle and mortar.
2. Add the olive oil and wine. Mix well.
3. Slash deep cuts into the meat of the chicken. Smother the marinate over the chicken quarters, rubbing into the cuts well.
4. Leave for at least 24 hours.
5. Grill, griddle or BBQ the chicken over the highest heat possible. Timings will vary, according to the size of the quarters, but check that the juices run clear when pierced with a skewer. Good with a green salad and some cous-cous.

As mentioned above, this recipe varies considerably, given its domestic origins. If it's too spicy, take out some chilli. If it's too garlicky, leave out some of that. Go with the flow, y'know.

Next Time: Saag Paneer

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