Recipe

Ingredients For the Peri Peri Sauce:

• 6-8 red chili peppers, stemmed and deseeded (adjust based on your spice preference)
• 4 cloves garlic
• 2 tablespoons smoked paprika
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. In a blender or food processor, combine all the peri peri sauce ingredients. Blend until you achieve a smooth consistency.
2. Taste the sauce and adjust the seasoning according to your preference. Add more chili peppers for more heat or more lemon juice for acidity. Set the sauce aside.

Ingredients For the Paprika-Smoked Butterflied Chicken:

• 1 whole chicken, butterflied
• Peri peri sauce (from the previous recipe)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 4 sprigs fresh thyme
• 2 cloves garlic, smashed

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the butterflied chicken with salt, black pepper, and smoked paprika.
3. Place the chicken in the skillet, skin side down, along with fresh thyme sprigs and smashed garlic cloves. Cook for about 8-10 minutes until the skin is rendered and crispy.
4. Carefully flip the chicken and brush the peri peri sauce over the skin. Transfer the skillet to the preheated oven and cook for an additional 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Remove the skillet from the oven and place a heavy object, like a cast-iron skillet, on top of the chicken to weigh it down. Let the chicken rest for a few minutes before slicing.

Ingredients For the Warm Couscous with Brown Butter and Mushrooms:

• 1 cup couscous
• 1 ½ cups chicken broth
• 4 tablespoons unsalted butter
• ½ cup slivered almonds
• 1 small red onion, finely chopped
• 8 ounces crimini mushrooms, sliced
• ¼ cup fresh parsley, chopped
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a saucepan, bring the chicken broth to a boil. Remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes or until the couscous has absorbed the broth.
2. In a separate skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it.
3. Add the slivered almonds to the skillet with the browned butter and cook until the almonds are toasted and golden. Remove from heat.
4. In the same skillet, add the chopped red onion and sliced crimini mushrooms. Sauté until the mushrooms are cooked through and golden. Season with salt and black pepper.
5. Fluff the couscous with a fork and transfer it to a serving bowl. Add the sautéed mushrooms, brown butter almonds, and chopped parsley to the couscous. Toss everything together until well combined.
6. Serve the warm couscous alongside the paprika-smoked butterflied chicken. Garnish with lemon wedges for squeezing over the chicken, if desired. Enjoy your flavorful Paprika-Smoked Butterflied Chicken with Warm Couscous featuring homemade peri peri sauce and savory brown butter mushrooms!