Chef skills
Learn to:
Joint a chicken Tunga Zvenhamo, executive chef of Barcelos Dubai, shows us an expert way to cutting a whole chicken, to get the most out of it while keeping all the pieces intact. Try this flavourful Portuguese-syle recipe with the chicken breasts, and use the rest of the cuts in other dishes. Photographs ANAS CHERUR
Chicken picante SERVES 2 PREP 15-20 MINS PLUS CHILLING COOK 15MINS Easy 2 chicken breasts (around 200g each) 40g picante pepper, finely chopped 40g cream cheese 60g feta cheese 40g bread crumbs Grilled mixed vegetables, to serve with (optional) Potato wedges (optional) Peri peri sauce (optional) FOR THE PERI-PERI MARINADE 18g paprika 1 tbsp hot chilli powder 2-3 tbsp fresh lemon juice 1½ garlic cloves, minced ½ tsp fresh ginger, chopped ½ tsp salt 1 Mix together the finely chopped peppers with the cream cheese and feta cheese. Add the bread crumbs to bind together. 2 Once the mixture is ready, spoon about 1/3 of the cheese mixture in the centre spit of the chicken breast and roll. Tie gently with a thread. 3 Mix together the marinade ingredients and marinate the stuffed chicken in this sauce – cover with cling wrap and refrigerate for 3 hrs. 4 Score the chicken breast on top. 5 Grease a grill and pre-heat. 6 Grill for 15 mins or until cooked through – turning and brushing often with the sauce. 7 Serve the chicken with grilled vegetables, peri peri sauce and potato wedges, if you like.
South African Tunga Zvenhamo began his career in his hometown, Cape Town, where he worked with the Sheraton and Hilton hotels. He moved to Dubai three years ago to head the kitchens of Barcelos Dubai.
are the most easy-to-use chicken parts and the ones you probably cook with most often, whether it's in a curry, casserole or barbecue. When buying a whole chicken, use the back to make stock. And if you're buying the chicken with the insides, use the liver for a stir-fry and gizzards for a stew.
Text and coordination Nicola Monteath
TIP Thighs, breast and drumsticks
58 BBC Good Food Middle East September 2014
Pg58-59 Learn to joint a chicken_Sep14.indd 58
8/26/14 1:42 PM