POLOKWANE – Portuguese cuisine has many Mediterranean influences.
The influence of Portugal’s former colonial possessions is also notable, especially in the wide variety of spices used.
These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron.
Ingredients
- 1 x KNORR Cook-In-Bag Spicy Roast Chicken
- 10 skinless chicken thighs
- 1 red pepper, sliced
- 1 punnet mange tout
- 700g sweet potatoes with skin intact, cubed
- 15ml lemon juice
- 1 clove roughly garlic, chopped
- 5ml Robertsons Portuguese Chicken Spice
Method
- No need to preheat oven.
- Place chicken thighs, red pepper, mange tout, sweet potatoes, lemon juice, garlic and Portuguese Chicken Spice into the roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
- Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly.
- Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
- Bake at 180°C for 50 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
- Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
This recipe was provided by What’s for Dinner.
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