Chicken Piri Piri
- For the chicken
- 8 large Chicken legs
- For the marinade
- 8 garlic
- 250 milliliters white wine
- 250 milliliters water
- 1 bay leaf
- 2 teaspoons mild ground paprika
- 1 tablespoon Worcestershire sauce
- freshly ground peppers
- freshly grated Nutmeg
- 1 organic lemon (cut in slices)
- 1 organic Orange (cut in pieces)
- 1 Whiskey (generous portion of)
For the marinade: Peel garlic and mash together with fine white wine. Combine water, bay leaf, paprika, Worcestershire sauce and pepper and stir together with garlic wine. Add lemon slices and orange pieces, muddle the citrus so that the juice and pulp emerges but leave the slices and pieces in the marinade. Season to taste with a little whiskey.
For the chicken: Rinse chicken drumsticks and pat dry. At the thick places cut a little with a sharp knife, then place in a large bowl, pour marinade over, turn it, and leave covered for about 2 hours. Then add salt, put on a greased baking sheet and cook in a hot oven at 200°C (approximately 400°F) for 45 minutes, turning once. Meanwhile, baste 2-3 times with piri piri sauce (marinade). The chicken tastes best when they are roasted on a charcoal grill.
For the rice: Peel the garlic and chop finely. Heat 4 tablespoons oil in a saucepan and sauté garlic in it. Add rice and fry briefly, then pour in white wine. Allow wine to evaporate and pour in chicken broth and add bay leaf. Cook over low heat while repeatedly stirring. Again, add some chicken broth until rice is cooked. Season risotto with salt, pepper and a little paprika powder, then stir in 2 teaspoons butter and 3-4 tablespoons black olives.
Arrange chicken legs with the rice and serve immediately.