Portuguese Chicken

1 whole chicken butterflied

½  a bottle of Aminas Portuguese Marinade

1 tsp garlic

*marinade chicken in above and grill in oven till done. If you using chicken fillet, its better to cook in a pot since fillet tends to dry out in the oven.

 

Portuguese Sauce:

1 tab butter

½  tsp garlic

3 tab Portuguese marinade

½  cup fresh cream

*heat together on stove till thick. (Can be eaten with potatoes as well)

 

Hasselback Potatoes

 

4 big potatoes peeled/with skin

Salt and pepper

Seasoning of your choice eg paprika, chillie powder, mochachos chips spice, steers chips seasoning etc. (I used steers) whatever you have.

Olive oil

 

*wash potatoes and makes slits 3/4 way through, not all the way down. Place in oven proof dish. Sprinkle salt, pepper, any other seasoning and pour olive oil over potatoes (be generous with oil). Bake it in oven, uncovered for an hour or till golden brown and tender inside.

 

*Tip: the slits usually open up during the baking process, if you see it not opening, remove from oven and run your knife down those slits again to open it up. Also, if you using the oven to cook chicken, pop potatoes in oven also to save cooking time. (Shanaaz Ahmod)