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Here's our recipe for Week 3, one of our fav from Chef Matt Moran
Be sure to try this heavenly recipe and share with your family & friends!
recipe / photo credits : Matt Moran's Australian Food
Piri-Piri Chicken with Smoky Tomato Aioli
Prep Time: 15 mins
Cooking Time: 20 mins
8 chicken thighs (skin on, bone in)
6 garlic cloves
4 long red chilies, coarsely chopped
200 ml beer
200 ml dry white wine
Juice of 2 lemons, plus extra wedges to serve
2 tbs extra-virgin olive oil
4 fresh bay leaves
3 thyme sprigs, plus extra leaves to serve
3 tsp smoked paprika
Smoky Tomato Aioli
100 g semi-dried tomatoes
2 garlic cloves
2 egg yolks
2 tbs red wine vinegar
1½ teaspoons smoked paprika
220 ml olive oil
1 tbs lemon juice
- To make the marinade, process the garlic and chilies in a food processor to a paste, then combine with the beer, wine, lemon juice, olive oil, bay leaves, thyme and paprika in a bowl and season.
- Score the skin of the chicken thighs in several places, add to the marinade and mix well with your hands, rubbing the marinade into the cuts in the chicken. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
- While the chicken is marinating, make the smoky tomato aioli. Process the tomatoes, garlic and egg yolks in a food processor to combine and add the vinegar and paprika. Process to combine then, with the motor running, gradually drizzle in the oil, a little at a time, until thick and emulsified. Add the lemon juice and 1 tablespoon hot water, process to combine and season to taste.
- Preheat a barbecue to a medium–high heat. Drain the chicken from the marinade and barbecue, skin-side down to begin with and turning occasionally, for 10–15 minutes until browned and cooked through. Set aside to rest for 5 minutes, then serve with the smoky tomato aioli and extra lemon wedges.