The winter cold can demoralize some people who dream of sun and summer heat. Never mind, Zeste is here for you! Here is a TOP of recipes that should appeal to fans of spicy cuisine. We hope that this will inspire you to cook good little spicy dishes as a family that will ignite your taste buds and warm you all winter long. Spicy specialties of Indian, Portuguese, Italian cuisine, you will certainly find a spicy recipe that will please you among our selection. Enjoy your meal !
1. Grillmaster’s Piri-Piri Chicken by Steven Raichlen
Preparation: 4 h | Cooking: 1 hour
2 chickens of about 1.5 kg (3.5 lb)
1/2 cup extra virgin olive oil
1/2 cup salted butter, melted
1/3 cup lemon juice, freshly squeezed
1/4 cup piri-piri sauce
1 C. sweet paprika
1 C. 1/2 teaspoon ground coriander
3 garlic cloves, peeled
3 green onions, white and green parts, trimmed and sliced
3 tbsp. coarsely chopped fresh flat-leaf parsley
2 bay leaves
2 tbsp. 1 tsp fresh ginger, peeled and thinly sliced
1 C. salt
1/2 tsp. freshly ground black pepper
Place the chicken on a work board, breast side down. Using poultry scissors, starting at the neck, make an incision down the length of one side of the spine. Make a second incision on the other side. Remove the column and discard or set aside to make a broth.
Open the chicken like a book, skin side down. With a small, sharp knife, cut along both sides of the wishbone. Place the thumbs along each side of the breast bone and white cartilage and pull them out.
Make a 2.5 cm (1 inch) incision in the back of both sides of the chicken. Pull the drumsticks through the slots. Remove fat from cavities and giblets. Rinse the inside and outside of the chicken in cold water and pat dry with paper towels.
In a food processor or blender, combine the ingredients for the marinade. Pour half of the marinade over the chicken and coat completely. Cover and marinate in the refrigerator for 4 to 12 hours. Store the remaining marinade in a closed dish in the refrigerator.
Prepare the barbecue for indirect cooking, place a drip pan in the center and preheat over medium heat.
When the grill is ready, brush and oil the grill. Place the chickens in the center of the wire rack above the drip pan, skin side up. Brush the chicken with the marinade and cook for 30 min with the lid closed.
Brush again and cook, 20 to 30 minutes more, until the juices run clear when you pierce the chicken in the fleshiest part of the thigh, with a skewer or the tip of a knife. It is cooked when the meat thermometer inserted into the fleshiest part of the thigh reads around 77 ° C (170 ° F). If you want the skin to be well broiled, turn the chickens, skin side down, directly over the heat for the last 5 to 10 minutes of cooking.
Let the chicken rest on a cutting board or large plate 5 min before carving. Serve with the rest of the marinade.
Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my [email protected] 1-800-268-7116