Re: Favorite meals while sailing...
Here’s another recipe from Brazil (and Andrew, it doesn’t have azeite de dendê!)
Frango assado com batata e batata doce (roast chicken with potatoes and sweet potatoes)
This recipe comes from the cook on our farm in the south of the state of São Paulo. It’s a variation on a simple roast chicken recipe common in Brazil. What makes this recipe so special is the tangy marinade made with good wine vinegar and fresh herbs.
1 large chicken, clean and trimmed of fat
2 or 3 small onions, peeled and whole
Potatoes, peeled and cut in quarters for roasting
Sweet potatoes, peeled and cut in large pieces for roasting
Salt and pepper to taste
1 cup good wine vinegar (red or white)
Splash of Worcester sauce
4 tablespoons olive oil
8 garlic cloves, crushed using a mortar and pestle
1 bay leaf
2 tablespoons of fresh basil, minced
2 tablespoons of fresh sweet marjoram, minced
¼ cup fresh parsley, finely chopped
¼ cup spring onion greens, finely chopped
Salt and pepper
Poke little holes in the chicken with a sharp, fine-tipped knife and marinade overnight, turning once or twice. Remove the chicken from the marinade, but keep the marinade for basting. Arrange the chicken, onions, potatoes and sweet potatoes on a roasting pan. Add half of the marinade, cover with foil and roast for 35 minutes in the oven at 175c (350f). Remove the foil and baste with the remaining marinade. Roast uncovered for another 15 to 25 minutes, or until cooked. There should be some liquid still on the bottom of the roasting pan. You may have to add a bit of water during the roasting if the pan starts to dry out. Serve the chicken and potatoes on a platter with the roasting juices.