Bicycle chicken

2 servings

60 minutes

Recipe from Dmitry Petrik, chef of the wine bar Piri Piri.

Energy value per serving

• Calories: 785.1
• Proteins: 61.7g
• Fats: 49.1g
• Carbohydrates: 27.4g

Ingredients

• Chick: 600 g
• Red sweet pepper: 420 g
• Pelati tomatoes: 280 g
• Chili pepper: 60 g
• Thai hot pepper bird's eye: 30 g
• Lime: 2 pc
• Coriander: 20 g
• Basil: 20 g
• Sea salt: 6 g
• Smoked paprika: 2 g
• Cumin (zira): 2 g
• Grated ginger: 20 g
• Salt: 10 g

Cooking steps

1. Bake the sweet pepper unpeeled in a preheated oven at 180 degrees for 15 minutes. Then cover the pepper with foil or place it in a plastic bag and let it cool completely.

   Required ingredients:

   • Red sweet pepper: 420 g

2. Prepare the chicken: open the carcass by making a cut along the center of the breastbone. Run the knife along the breast and ribs, removing the meat from the skeleton. Then separate the backbone and cut the chicken into two halves.

   Required ingredients:

   • Chick: 600 g

3. Grate ginger coarsely, mix with sea salt, rub well into the meat side of the chicken halves, cover with film and let marinate for 1 hour.

   Required ingredients:

   • Grated ginger: 20 g
   • Sea salt: 6 g

4. Peel the baked peppers from their skin and seeds (if you don't have time to wait for them to cool, you can put them in ice water for a few minutes, it also works, and the skin comes off easier). Place the flesh of the peppers in a blender.

   Required ingredients:

   • Red sweet pepper: 420 g

5. Remove the stems from the chili peppers of all sizes. Remove the seeds if desired — if you like fiery snacks, you can leave them. Cut the hot pepper randomly.

   Required ingredients:

   • Chili pepper: 60 g
   • Thai hot pepper bird's eye: 30 g

6. Add all the peppers and peeled tomatoes to the blender. Blend everything into a homogeneous mass.

   Required ingredients:

   • Red sweet pepper: 420 g
   • Pelati tomatoes: 280 g

7. Add lime juice and zest, cumin, paprika, and salt to the sauce. Finally, add the greens (only the leaves) and blend the sauce again for uniformity. Tear off the leaves from the greens and add them to the blender.

   Required ingredients:

   • Lime: 2 pieces
   • Cumin (zira): 2 g
   • Smoked paprika: 2 g
   • Salt: 10 g
   • Coriander: 20 g
   • Basil: 20 g

8. Take the chicken, clean it from ginger. Place the chicken in the sauce, coat it well with the sauce (be sure to wear gloves, the sauce is incredibly spicy!) and put it in the refrigerator to marinate for another 8-12 hours.

   Required ingredients:

   • Chick: 600 g

9. Once the chicken is marinated, thoroughly wipe off any remaining marinade. Heat a large skillet with vegetable and butter, place the chicken skin-side down and fry for 3 minutes. Then flip it over and fry for another 3 minutes on the other side. During the process, baste the chicken with oil from the skillet for a crispier crust.

   Required ingredients:

   • Chick: 600 g

10. Place the chicken in a preheated oven at 200 degrees for 10 minutes. Serve the chicken with the remaining sauce.