Chef's Day Off (May, 2001)


  Spicy African Chicken

The Chef
GEOFFREY ZAKARIAN of Town

Servings
Serves six.

Ingredients
2 4-pound chickens, each cut into 6 to 8 pieces
1/2 cup Perks Peri-Peri African Heat sauce (available at Stop and Shop and Food Emporium)
1/2 teaspoon freshly ground black pepper
1 lime
1 small handful of mint
1 small handful of cilantro

Cooking Instructions
In a large oven-to-table baking dish, toss the chicken in the Peri-Peri sauce and pepper until it's coated. Cover and place in the refrigerator to marinate overnight.

Preheat the oven to 375 degrees.

Remove chicken from the refrigerator, place directly into the oven, and bake for 1 hour or until done, basting occasionally with the marinade in the pan. Squeeze the lime juice over the chicken just before serving, and sprinkle with mint and cilantro. Serve in the baking dish, along with buttered, grilled French bread and tomato-and-watermelon salad (recipe below).

Best With
Buttered, grilled French bread and Zakarian's Tomato-and-Watermelon Salad







 
 
   
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