Frango Piri Piri

Ingredients

• 8 large chicken drumsticks
• 8 garlic cloves
• 250 ml white wine
• 250 ml Water
• 1 bay leaf
• 2 tsp mild paprika powder
• 1 tbsp Worcestershire sauce
• pepper (ground)
• Nutmeg (freshly grated)
• 1 organic lemon (sliced)
• 1 organic orange (cut into pieces)
• 1 shot of whisky
• 350 g round grain rice (risotto rice)
• 1 l chicken broth
• 250 ml white wine
• 1 bay leaf
• 3 Garlic cloves
• pepper (ground)
• Salt
• mild paprika powder
• black olives (pitted)
• butter

Instructions

1. 1.

   For the marination, peel the garlic and blend it finely with the white wine. Add water, bay leaf, paprika, Worcestershire sauce, and pepper, then stir well. Add the lemon slices and orange pieces, gently squeeze to release some juice while leaving the peels inside. Season with a splash of whisky if desired.

2. 2.

   Wash and pat dry the chicken drumsticks. Make shallow cuts on the thicker parts with a sharp knife, then place them in a large bowl, pour over the marination, turn to coat, and cover for about 2 hours. Afterwards season with salt, arrange on an oiled baking tray, and bake in a hot oven (convection 200°C) for 45 minutes, turning once. Brush with Piri‑Piri sauce 2–3 times during cooking. The drumsticks taste best when grilled over charcoal.

3. 3.

   For the rice, peel and finely chop the garlic. Heat 4 tbsp oil in a pot and sauté the garlic. Add the rice and stir briefly, then pour in the white wine, let it evaporate, and add some chicken broth. Add the bay leaf. Cook on low heat while stirring repeatedly, adding more broth until the rice is tender. Season the risotto with salt, pepper, and a pinch of paprika, then fold in 2 tsp butter and 3–4 tbsp olive oil.

4. 4.

   Plate the drumsticks with the rice and serve immediately.