Last week for work, I cooked the staff some delicious roasted Peri-Peri Chicken. I accompanied the dish with some tomato rice, roasted leeks, and a leek and cream sauce.
I used chicken thighs for this dish but you would use any part you like. I started off by marinating the chicken with lemon zest, harbanero hot sauce, paprika, salt, black pepper, butter, garlic oil and thyme. I let it marinade for a good 30 minutes to let the flavors seep into the the meat thoroughly.
I then set them on a tray and roasted them for 45 minutes on 180 degree celcius opening the oven every 10 minutes or so to baist with the marinade and chicken drippings. Not skipping this step ensures you get a moist chicken and a phenomenal crispy skin.
For the cream sauce I sautéed the leeks that I roughly sliced with butter, flour and milk making a bechamel sauce then seasoning it with salt and chicken powder.
The white bottoms of the leek, I roasted them together with the chicken at the final 10 minutes of baking the chicken.
For the tomato rice, simply add butter and tomato paste into rice and boil in a rice cooker. Super simple with maximum flavor.
Plate everything up and drizzle the creamy leek bechamel sauce and the Peri-peri oil drippings and you're done. A super delicious dish with a lot of care and love gone in to prepare it. Yummy! ~~