Can you review this Spicy Peri-Peri Chicken?
HU-566633574
3 years ago
I recently tried to remake Nando's super famous piri piri chicken. It was super easy and the final result was amazing. The chicken is flavoured with the piri pir (peri peri) sauce, marinated overnight and roasted in the oven until it has a super crispy and a sexy color.
Can you please review my recipe , here is the link:
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Berbere
Comments (18)Peri Peri marinated mahi mahi on couscous! :-) Dcarch - very very funny! The chicken breasts turned out great. I mixed the Penzeys "Piri Piri" seasoning - about 2 tsp. - into 1/2 cup of yogurt. Then I mixed 1 Tbsp. of olive oil with 1 Tbsp or so of Meyer lemon juice and a little zest. I whisked the yogurt mixture into the oil/lemon juice. I put the chicken in a zip lock bag and spread the yogurt over it. I added ginger slices to the bag along with some garlic slices. I really wanted to grill the chicken, however, -35 degree windchill kept me from doing that. I baked them in my 6 qt. Nesco and they were delicious. I will have to disagree with you Cheryl. I don't feel the 1/2 cup of yogurt compromised the seasoning blend one bit. The Penzeys catalog describes their Piri Piri seasoning blend as "awesomely hot and spicy North African-style hot pepper blend. Also known as berbere or bere bere." My own version of Berbere is heavy on fenugreek, garlic, ginger and allspice. And while I add cayenne to my blend - I reserve the bulk of the cayenne and add it when I am actually cooking. That way whatever I am making can be as hot as I want it. I am thrilled Penzeys had added this blend to their selection. It is a good base for me to start with - and then add additional fenugreek or whatever I like. This post was edited by teresa_mn on Mon, Jan 21, 13 at 14:28...See MoreRecipes in Review 2008: What worked & What didn't
Comments (36)I am another who just loves Sharon's Salmon Quiche! Yum! And I adore Deborah's Paella Salad, too! I wouldn't have hurt feelings if someone wasn't too crazy about a recipe I posted as long as they don't "bash" it and just nicely state that it wasn't for them. We all have different tastes as is so obvious by this thread alone! But I do see Sherry's point, too. There are a couple of recipes I've tried that many of you rave about and I just scratch my head and go "huh?", but we'll leave those be. I tried lots of new recipes this year, and just some that made my "keeper" file: Pear & Candied Walnut Salad....Rachel Ray Stuffed Pork Chops...The Neely's Chicken Alfredo Pizza....Cooking Light Great Lakes Salmon Chowder....Midwest Living Magazine Ultimate Shrimp Scampi....from allrecipes Roasted Carrots with Thyme & Garlic....rosemarythyme Capuccino Mousse....Midwest Living Magazine Peppermint Bark....Sharon (Chase) Pork Saltimbocca with Polenta....Cooking Light The only bomb I can remember was a knock off recipe that really tasted nothing like it's namesake, Boston Market Meat Loaf. But I try lots of new things and if we don't like them I simply toss the recipe so I don't remember most of the others. Linda...See MoreWorst Chicken Satay EVER!
Comments (12)I'm not sure if this would help but we save our peanut butter oil to add to sauces like this. A little peanut butter oil is better, to our tastes, than actual peanut butter. Also, adding crushed peanuts on top when serving can be a nice touch without making the whole dish taste like a sandwich. And, peanut butter can go "off" rather quickly, especially if you use the natural kind which I like. I've had to toss a partial jar here and there. If it smells like old peanuts, it is probably going to taste icky. Too bad, I've tried lots of recipes there and they are pretty good. I also put the reviews to the test; if it has lots of bad reviews, I don't bother. That is, unless the things reviewers don't like are things that I know I like such as "bland" "not sweet enough" etc. One tip for that site and others like it is, if you are basing your choice on someone else's review, click their profile and see what else they've liked/disliked. If they match your tastes pretty well or like the dishes you normally like, there is a good chance that they are raving about a dish you, too, might like. I did that with a recipe that had some bad reviews and wound up with a recipe for the best brownies I ever made!! I hope you try another satay and end up liking it! Oh, and another thing, not all "curries" are the same. You can always make your own curry spice blends using spices you know you like. Just don't add too much :) I like thai curries which are usually called "red" and "green". Garam masala, a typical Indian curry spice blend is not my favourite. Adding a pinch of cardamom, cinnamon or cloves (very Small pinch for cloves) can make a mild curry. So can a touch of turmeric, cumin and coriander. Any of those spices can be mixed around to create yummy curries. You might like curry and not even know it! J....See MoreChicken Recipes -- More than the basic 10
Comments (36)We usually roast a chicken on the BBQ and then have leftovers. I often add chicken to rice, which is what I did last night. I cooked the rice in the PC with celery, mushrooms, onion, and chicken broth. When it was done, I added chopped chicken and then put it on low heat for a few minutes. Often I make chicken salad with leftover chicken, and I put it through the meat grinder and use a recipe similar to what I use for deviled ham. I'm more creative with leftover chicken than I am with cooking chicken in the first place. If I do not put leftover chicken in rice, I often add it to wide egg noodles in a mushroom velouté sauce or else put it in a Japanese style soup. The last chicken soup I made was avgolemono because I had just picked lemons. Another method for cooking chicken is Yucatecan (Chicken Pibil), which uses sour oranges, chilies, and achiote paste. This is my favorite chicken for enchiladas, and I make an enchilada sauce with more achiote paste. I am now thinking about making another trip to the Yucatan....See More
HU-566633574
3 years agoHU-566633574
3 years ago
foodonastump
3 years ago
sleevendog (5a NY 6aNYC NL CA)
3 years agofoodonastump
3 years agolast modified: 3 years agoAgree with some of the above comments. I like the short format. But do leave the ingredients up longer. And perhaps in a color or font that stands out a bit more.
I rewound this one several times and even with a screenshot I’m not 100% clear on exactly what you’re calling for. Juice of one lemon and 2T vinegar? (The 2 tbsp is barely legible on my phone.)
HU-566633574 thanked foodonastump
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