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976bar,pics are just as i remember it when i made it - probably now a few months ago.link for info to the original post. http://www.curry-recipes.co.uk/curry/index.php?topic=3533.new;topicseeni'm going to make again this week. the only thing on my mind is whether i could score the skin as opposed to pushing the marinade underneath.
have got my 2nd go underway.i ended up scoring the flesh (only lightly and very lightly on the breast).i got the flattening out just right i feel - we'll see at cooking.just one question relating to the recipe - i've realised i've always used a full portion of the Molho but it's probably more than 1/4 cup and i've rightly or wrongly used the whole lot as the marinade.this time of making it's for the good lady and me only so i've gone whole hog on the chillies using 2 tbsp before cutting up with scissors.
had real good evening last night on the chicken.i still don't think i've got it tasting as good as it could though.i definitely got it as flat as possible and the cooking was very good compared with last time.this time i over did the cooking leaving 40 mins on low for both sides. the bone meat was just about but the breast was still ok but not as good as it can be.because the 80 mins was too long (for the breast meat) i could not turn up the heat for the last 15mins to crisp up the skin.i'm thinking next time to either part cook in the oven and then bbq for last 30 mins or deep score the legs to help them cooker quicker.on the marinade taste i used what i thought was a lot of chillies (2 tbsp when whole). i think i'll up it next time to say 2tbsp chopped/cut up.i also forgot to add the oregano (an important ingredient for me) - could this be added into the marinade up front to simplify things.this dish is tantalisingly close to being perfect. i'm going to have to have another go.any thoughts 976bar will be much appreciated.