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Portuguese Chicken Recipe from shodatin |
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Ingredients1 supermarket chicken, or similar economy birdFor the marinade Wine & vinegar (about 50ml each) Mediterranean herbs (approx 1 heaped tbsp if dried - I suggest mainly rosemary but depends on personal taste) |
Handy HintEasy to prepare day earlier, as vinegar preserves chicken as well as tenderising. Good cold too, in fingers, etc. Remove skin if slimming. |
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Method1. Cut chicken into ten small pieces (scissor joints) and leave 4-24 hours in marinade, occasionally turning. Simmer in same marinade until cooked (or in oven).2. About ten mins before serving, grill pieces until crispy, and almost black, hand salt. |
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