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Portuguese roast chicken

 Portuguese roast chicken

Ingredients :

  • 1 free-range chicken
  • 1/5 Lemon
  • 12cl olive oil
  • 12cl dry white wine
  • 2 garlic cloves
  • 2 tbsp. coffee piri piri
  • 2 tbsp. Paprika
  • 1 bay leaf
  • Salt

Calories = Medium

Preparation Method :

Prepare the marinade: in a deep dish or, better, in a freezer bag, mix the minced garlic cloves, the piri-piri, the paprika, the bay leaf, the olive oil and the white wine.

Open the chicken open. For this, with kitchen scissors, remove the backbone of the chicken. So you can lay it flat on your cutting board. If necessary, tie the thighs together to keep the chicken in a good position. Generously salt it on both sides then rub it with the half lemon, until the salt dissolves. Leave to rest for a few moments then install it in the dish or in the freezer bag, in the marinade. Leave to marinate for at least 1 hour or even 2, and ideally overnight (12 hours).

After this time, place the chicken in a dish. Bake in a preheated oven at 190°C for 50 minutes to 1 hour and 15 minutes depending on the size of the chicken. Baste it very regularly with the marinade. Show less.

Dessert: Apple and banana mousse

Here is a fragrant and really succulent dessert that gives pride of place to apples and bananas. A perfect recipe to please young and old alike!

Ingredients :

Servings: 4 Preparation: 15 min Cooking: 10 min Category: Dessert | Mousse Cuisine: French

Whole liquid cream 200 ml

Bananas 3

Apple 1

Lemon 1

Preparation of the recipe:

To start, peel and cut the apple into cubes. Peel and cut the bananas into slices. Sprinkle them with lemon juice.

Blend them until you get a fine puree.

Then whip the very cold single cream into whipped cream with an electric mixer.

Gently fold the whipped cream into the fruit purée. Then divide the mousse into verrines.

chill in the fridge for at least 3 hours before serving..


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