Portuguese Oven “Spit” Chicken And Potatoes
Cook Time 2 hours plus marinating time
Serves 4
Ingredients
3 long red chillies
2 fresh bay leaves
3 cloves garlic, peeled
½ tsp sea salt flakes
½ tsp dried oregano
1 tsp smoked paprika
60ml extra virgin olive oil
1½ tbsp red wine vinegar
8 chicken thighs
1kg Dutch crème potatoes, peeled and quartered
To Serve
Mayonnaise, to serve
Coriander leaves, to serve
Method
Preheat the oven to 200°C.
Place the chillies and bay leaves on a roasting tray and roast for 5–7 minutes or until the bay leaves are dry. Cool slightly, then remove the seeds and tops from the chillies for a milder marinade.
Place the chillies and bay leaves in the bowl of a small food processor with the garlic, salt, oregano, paprika, oil and vinegar, and process until smooth. Add the marinade to a bowl with the chicken thighs, cover, and refrigerate for 2 hours.
Meanwhile, place the potatoes in a saucepan of cold water over medium heat and slowly bring to a boil. Remove from the heat and drain in a colander, shaking it to roughen the edges of the slightly tender potatoes.
Thread the marinated chicken thighs onto 4 long metal skewers. Transfer the potatoes to a large, high-sided baking tray.
If your skewers aren’t long enough to balance on the rack inserts on the side of your oven, then insert a wire rack into your oven and place the skewered chicken on top, sliding the tray underneath, creating a ‘spit’-like situation, with the juices from the chicken dripping onto the potatoes while cooking.
Roast the chicken and potatoes for 1–1¼ hours, carefully tossing the potatoes once, or until the chicken is charred and the potatoes are golden. Slice the chicken from the skewers and serve with the potatoes, mayonnaise and coriander leaves.
