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Akis' Pirate Chicken

Akis' Pirate Chicken

Method

Possibly one of the tastiest roast chickens you’ve ever had! I call it Pirate chicken because of the spices and sugar that were in high demand in those times and because of the many battles that had taken place to get them...

  • Wash and scrub the potatoes gently with a scrubber to release any grit or dirt.
  • Pierce the potatoes with a small knife and put them in a bowl. Add 2 tablespoons olive oil and some salt. Toss to coat.
  • Heat a pan over high heat until it gets very hot.
  • Preheat oven to 200* C (390* F) Fan.
  • Sauté the potatoes in batches for about 10 minutes, just until golden. Then add the butter. When it melts and starts to give off a hazelnut smell, transfer potatoes to a baking pan. Bake for 20 minutes. They will cook better if you do not mix often.
  • Score the pieces of chicken in 3-4 places. Your knife should reach all the way down to the bone. Place them in the same bowl you used for the potatoes. Add the rest of the olive oil, salt, pepper and toss to coat.
  • Wipe down your pan and place over high heat until it gets very hot. Brown chicken on all sides. Depending on how large your pan is, you can cook all of the pieces together or in 2 batches. It’s important not to overcrowd your pan so the chicken can brown properly.
  • In the meantime, add all of the remaining ingredients to a blender and beat until they turn into a thick paste. Transfer to a bowl
  • When all of the chicken pieces are nicely browned, remove from pan and set aside to cool for a few minutes. Pour the marinade over them and spread to coat all of the pieces with your hands.
  • Remove potatoes from oven. They should be half way done by now. Place pieces of chicken over the potatoes. Cover with aluminum foil and roast for 20 minutes. Then remove aluminum foil and roast for another 20 minutes until golden brown.
  • Remove from oven. 

Tip

The pieces of chicken with bones in them need to cook longer. If you score them it will help them cook faster. Always wash wipe down your pan before you sauté. This way, your food won’t darken from the previous butter or oil leftover in the pan. 
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Nutritional
Chart

Nutrition information per portion

602
Calories (kcal)
30 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

32.4
Total Fat (g)
46 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

8.7
Saturated Fat (g)
44 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

47.0
Total Carbs (g)
18 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

18.3
Sugars (g)
20 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

28.9
Protein (g)
58 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.4
Fibre (g)
18 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.3
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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