A high-kinetic, fiercely spicy Mozambican/Portuguese fusion. Chicken is marinated in a violent emulsion of bird's eye chilies, lemon, and garlic, then grilled over high heat until charred and electric.
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Spatchcock the chicken.
in peri-peri sauce for 24 hours .
over high heat, skin-side down first.
Baste continuously with marinade.
Rest before carving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
