Salad idea: For a quick tabouli, mix 3 cups cooked brown rice with 1 cup chopped parsley, 3 diced tomatoes and 1 diced red onion. Toss with ½ cup French dressing.
- 2 tblsps Portuguese chicken seasoning
- 1 lemon
- 2 crushed garlic cloves
- 2 tblsps chopped parsley
- 1.8kg lightly scored chicken thigh cutlets
In a bowl, combine 2 tblsps Portuguese chicken seasoning, the zest and juice of
1 lemon, 2 crushed garlic cloves and 2 tblsps chopped parsley.
Rub mixture over 1.8kg lightly scored chicken thigh cutlets. Cover and chill for 20 minutes, or overnight.
Arrange chicken on a baking paper-lined oven tray. Bake in 200°C oven for 45 to 55 minutes, turning occasionally, or until golden brown and cooked through.
Serve with bottled peri peri sauce and Rice Tabouli (see tip). Garnish with parsley sprigs and lemon wedges.