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  • Olive Magazine

    Yes, Chef!

    May 13, 2020 5 minutes
    Compiled by LAURA ROWE

    Oregano chicken

    1 HOUR 15 MINUTES + OVERNIGHT INFUSION SERVES 4 | EASY | GF

    This classic dish is from Casa do Frango, an Algarvian restaurant specialising in piri-piri chicken, with two branches in London. On our visits previously, we loved the cocktails with Portuguese twists (think tawny port in a punchy old fashioned), selection of petiscos (small plates) served in terracotta dishes and, of course, the star of the show, the chicken. It’s prepared in a reverse-spatchcock style – opened down the front rather than the back – simply seasoned with salt and, at the restaurants, cooked over wood charcoal. As it cooks, it’s turned frequently, and is triple-glazed, so every piece is generously coated. Serve it with rice and montanheira salad, if you like. While the branches are currently closed, Londoners can order their fix via Deliveroo – and this support means

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