Chicken

Matt Moran's piri-piri chicken with smoky tomato aioli

Name: Matt Moran's piri-piri chicken with smoky tomato aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 chicken thighs (skin on, bone in); 6 garlic cloves; 4 long red chillies, chopped; 200ml pale ale; 200ml dry white wine; Juice of 2 lemons, plus extra lemon wedges to serve; 2 tbs extra virgin olive oil; 4 bay leaves; 3 thyme sprigs; 3 tsp smoked paprika (pimenton); 1/3 cup (100g) semi-dried tomatoes; 2 garlic cloves; 2 egg yolks; 2 tbs red wine vinegar; 1 1/2 tsp smoked paprika (pimenton); 220ml olive oil; Juice of 1/2 a lemon

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15m

20m

Piri-piri chicken with smoky tomato aioli

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

Best served around at a summer barbecue with a few of your nearest and dearest nearby. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

8 chicken thighs (skin on, bone in)

Marinade

6 garlic cloves
4 long red chillies, chopped
200ml pale ale
200ml dry white wine
Juice of 2 lemons, plus extra lemon wedges to serve
2 tbs extra virgin olive oil
4 bay leaves
3 thyme sprigs
3 tsp smoked paprika (pimenton)

Smoky tomato aioli

1/3 cup (100g) semi-dried tomatoes
2 garlic cloves
2 egg yolks
2 tbs red wine vinegar
1 1/2 tsp smoked paprika (pimenton)
220ml olive oil
Juice of 1/2 a lemon

Method

1.

For the marinade, place garlic and chilli in a food processor and whiz until finely chopped. Transfer to a bowl with pale ale, wine, lemon juice, oil, bay leaves, thyme and paprika, and stir until well combined.
2.

Score the skin of the chicken in several places, add to marinade and combine well with your hands, rubbing the marinade into the scores. Cover and chill for 2 hours or overnight to marinate.
3.

Meanwhile, for the smoky tomato aioli, place tomatoes, garlic, egg yolks, vinegar and paprika in a food processor and whiz until well combined. With the motor running, add oil in a slow, steady stream until combined and emulsified. Add lemon juice and 1 tbs hot water, and whiz to combine. Cover and chill until needed.
4.

Heat a chargrill pan or barbecue to medium-high heat. Remove chicken from marinade and grill, covered (use foil if using a chargrill pan), for 10 minutes each side or until cooked through. Rest for 5 minutes, then serve with smoky tomato aioli and extra lemon wedges.