Spicy Malagueta Chicken
Author: Cabana, Newgate Street, Newcastle NE1 6JE, www.cabana-brasil.com
Recipe type: Main
Cuisine: South American
Ingredients
- 500g boneless skinless chicken thighs
- 5 tbsp Spicy Malagueta marinade
- 1 large red pepper
- sea salt and freshly ground black pepper
- 1 quantity Honey Mustard Glaze
- Spicy malagueta marinade - makes about 275ml
- 70g small red chillies (preferably Malagueta)
- 5 garlic cloves, lightly crushed
- 70ml light olive or sunflower oil
- 2 tbsp lemon juice
- 2½ tsp tomato purée
- 2½ tsp caster sugar
- ½ tsp dried chilli flakes
- 1 heaped tbsp sweet paprika
- 2 tsp sea salt
- pinch of dried oregano
- Honey mustard glaze - makes about 50ml
- 2 tbsp honey
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
Method
- For the marinade, preheat the oven to 180C/Gas4. Split the chillies lengthways and place in a small roasting tray with the garlic and olive oil. Cook in the oven for 10 mins. Leave to cool for a few mins, then put the chillies, garlic and oil in a small food processor or blender and add the rest of the ingredients. Blend to a smooth purée. Transfer to a clean jar, seal and keep refrigerated.
- For the honey mustard glaze Stir all the ingredients together in a small bowl and brush over grilled meat to glaze it.
- For the chicken Trim any excess fat off the meat. Place in a bowl, add the marinade and toss to coat evenly. Cover the bowl with cling film and chill for at least 4 hours, preferably overnight. Set oven grill to medium heat. Trim and de-seed the pepper then cut into 2-3cm thick strips. Thread peppers and chicken thighs alternately onto 4-5 metal skewers. Season then grill or barbecue for about 10-12 mins, turning occasionally. Baste chicken with the honey glaze and return to the heat for a few more mins until golden brown and cooked through. Leave to rest for a few mins. Serve hot.
