I was sent a delicious box of wonderful treats the other day by Pureharvest – I was a little bit excited to say the least, as I had seen all of their wonderful products being tried and tested at Problogger (which I couldn’t attend as I was too pregnant to fly). Now I have an awesome range of their products to try – but the first thing I have opened is their organic olive oil to make my peri peri delcious chicken.
Pureharvest have a large range of organic cooking oils both from natural organic fruit and seed. All of their oils are processed under stringent international organic standards and are produced naturally without the use of chemical solvents.
There oils are produced in small quantities to ensure the finest quality and taste, covering all your cooking needs. You can find out more about a specific oil here: Canola Oil, Olive Oil, Safflower Oil, Sesame Oil or Sunflower Oil.
I wanted to try the Pureharvest Olive oil in my peri peri delicious chicken because I got to see its flavour profile when it was cooked with and when it was used in a dressing.
PERI PERI DELICIOUS CHICKEN
1 tablespoon of paprika
1 teaspoon of chili flakes
3 cloves of garlic
1 tablespoon of red wine vinegar
1/4 cup of lemon juice
1/4 cup of organic olive oil
1/2 bunch thyme
6 large potatoes
1/2 head of iceburg lettuce
100 grams of sour cream
2 teaspoons of mayonaise
1 tablespoon of lemon juice
1 tablespoon of orangic olive oil
1 long green chili
sea salt and cracked black pepper
Mix together your paprika, chili flakes, sliced garlic, red wine vinegar, lemon juice and olive oil. Pop your chicken in a large roasting dish, pour the marinate over the chicken and rub into the skin.
Thinly slice your potatoes, toss in olive oil and thyme. And then place around the chicken in the baking dish. Season the chicken and the potatoes with salt and pepper before placing in a 220 degree oven for 1 hour.
Whilst cooking, prepare your lettuce by washing, tearing and then dressing with a little olive oil and salt. Prepare your creamy dressing by finely dicing your long green chili and mixing it together with your sour cream, mayonnaise, lemon juice and remaining olive oil.
Allow your chicken to rest a little (approximately 5-10 minutes) before craving. The extra peri peri marinate at the bottom of the tray will have thickened into a lovely ‘gravy’ as well.
You know while I’ve eaten lots of peri peri chicken I’ve never made it before this looks great though so will have to try. Thanks for linking it up to YWF x
It’s a great Spring/Summer recipe to have on hand. I love this recipe from approximately a year ago {even if my photography is pretty crappy from back then}. Thanks for hosting the link up – it is always a great source of inspiration Vicki 🙂