The name “poultry” comes from the French word “poule” that is actually derived from the Latin word “pullus”, meaning small animal.
Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is a lean meat, available in plenty and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.
There are several kinds of poultry and they include Chicken, Turkey, Duck, Goose and Quail.
Here are the popular cuts of Poultry...
It’s a classic favorite for barbecuing or frying, either in batter or rolled in bread crumbs.
The wings do not supply much meat, but are a very popular finger food and are fried, roasted or barbecued.
This part is suitable for casseroles and other slow-cooking methods. The thigh meat has a lot of flavor and this cut is often recommended for curries, stews or oriental dishes.
Comprises of the drumstick and thigh. It is good for slow-cooking, poaching, casseroles and could also be a great roast.
5. Breast or Fillet
The tender white meat of the breast is the most popular and versatile part of the Chicken. It is available either on the bone or as a fillet and could be simply cooked in butter or even stuffed, coated or wrapped for extra flavor.
Poultry Recipe of the Day - Peri Peri Chicken
About Peri-Peri Chicken
The Peri-Peri Chicken is a spicy chicken dish with roots both in Africa and Portugal. This dish was created in Angola and Mozambique when Portuguese settlers arrived here with a special chilli pepper called African Bird’s Eye Chilli (known as piri-piri in the Swahili language).
It was probably the Portuguese who introduced the African Bird's Eye Chili Pepper as we know it today to Europe and the Far East. They probably were also the first to use peppers to create a hot sauce. Nowadays the Peri-Peri sauce in its many variants is enjoyed by people around the world.
Chicken marinated in deliciously spicy Peri-Peri sauce and grilled to one’s liking.
Recipe Card (to serve 4 pax)
|Chicken leg with thigh||4 pieces|
|Thyme (fresh)||3 sprigs|
|Caster sugar||1 tsp|
|Smoked paprika||½ tsp|
|Garlic (halved)||1 whole pod|
|Red onions (unpeeled, quartered)||1 pieces|
|Ripe tomatoes||3 pieces|
|Canned tomatoes in juice (whole)||1 piece|
|Fresh chilies (deseeded)||6 pieces|
|Lemon (juice)||1 tbsp|
|Sea salt||as required|
|Freshly ground black pepper||as required|
|Olive oil||1 tbsp|
|For the Sweet Potato Wedges|
|Sweet potatoes||750 g|
|Smoked paprika||1 tsp|
|Fine semolina||2 tbsp|
|Salt & black pepper||as required|
|Olive oil||2 tbsp|
|Lemon Zest||1 tsp|
Method of Cooking
- In a grill pan, on medium high heat; place the quartered onions, halved tomatoes, chilies and halved garlic pod. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
- Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with thyme, oregano, caster sugar, smoked paprika and lemon juice, and a drizzle of olive oil. Blitz until smooth (add a splash of water to loosen, if needed). Season to taste.
- Pass the sauce through a strainer. Use half the sauce as marinade and save the other half to accompany the cooked chicken.
- Using a kitchen paper towel, pat dry the chicken pieces. Season with salt and black pepper; pour the marinade over the chicken, mix well and let it marinate for a few hours or overnight, in the fridge.
- When you are ready to cook, preheat the oven to 160C.
- Heat the same grilling pan and on medium heat grill the chicken for 1 or 2 minutes on each side until charred with grill marks.
- Transfer the chicken to a roasting tray and place in the hot oven and cook at 160C for 15 minutes.
- Without opening the oven door, increase the temperature to 200C and continue to cook for another 5 minutes.
- Cut the sweet potatoes into rough 2cm wedges. Combine with the paprika, semolina, a small pinch of salt and pepper and a lug of olive oil. Spread the wedges out onto two large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
- Serve the roast chicken garnished with lemon zest and thyme leaves and accompanied with Peri -Peri sauce & sweet potato wedges.
Note: if sauce is too thick, add 1 tsp of chicken stock to thin it to the right consistency.