AİLE MENÜSÜ: Peri Peri Soslu Tavuk, Gurme Patates Kızartması, Kolay Turşu Tarifi

Acı severler, acıyla yıldızlarını barıştırmak isteyenler, farklı lezzetler arayanlar ama malzemeleri de kolay bulunsun diyenler… Hadi hepiniz toparlanın, aile menüsü yapıyoruz! Tadı damaklardan gerçekten uzun süre silinmeyecek bir tarifle yeniden karşınızdayız. 🙂 Peri peri (phiri phiri, piri piri) soslu tavuk, bol acılı, baharatlı enfes bir lezzet. Ulaşılabilir malzemelerle farklı lezzetler hazırlayabileceğiniz kanıtı niteliğinde. Bu tarif kaçmaz, hemen denenir!

Malzemeler

Tavuk Salamura İçin:
1 adet bütün tavuk
1,5 litre su
2 yemek kaşığı tuz
1,5 yemek kaşığı toz şeker
1 tatlı kaşığı tane kimyon
1 çay kaşığı biberiye
1 adet limon

Peri Peri Sos İçin:
4 adet chili biber
2 adet kapya biber
1 adet kuru soğan
5 diş sarımsak
1,5 adet limon
3/4 su bardağı sirke
3/4 su bardağı zeytinyağı
1 çay kaşığı kekik
1 tatlı kaşığı toz kırmızı biber
1 çay kaşığı karabiber
1 tatlı kaşığı tuz
2 tatlı kaşığı toz şeker

Patates Kızartması İçin:
1,5 kilogram patates
1/2 demet maydanoz
1 diş sarımsak
1 çay kaşığı tuz
Kızartmak İçin:
1 litre sıvı yağ

Kolay Turşu İçin:
4 su bardağı sıcak su
1/2 çay bardağı sirke
1 yemek kaşığı toz şeker
1 tatlı kaşığı tuz
1 tatlı kaşığı tane kişniş
1 çay kaşığı tane hardal
1 çay kaşığı tane karabiber
3 adet havuç
1/2 adet kırmızı lahana
1 adet kuru soğan

Yazılı tarif için: https://yemek.com/tarif/peri-peri-soslu-tavuk-2/

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#tavuktarifleri
Ladies and gentlemen welcome to
an awesome new video of yemek.com. We have been gone for too long
but now we are back again. The construction is still kinda going on. We will share the details with you later. But this separation was enough.
Let me put it this way. Today we will do an awesome dish. It will gather the family together. The whole family can gather in
the kitchen and create a mess. You can enjoy that moment and
then gather again in the table. But its sauce is… Even thinking about it makes me hot. It is such a hot sauce. But it tastes awesome. It’s name could be peri peri,
phiri phiri, peli peli… It has various names in
different parts in the world. It comes from Portguese Africa. Actually ‘peri peri’ means
pepper in african language. The name is given to its hotness. I will cook it my own way. We can continue chatting. I will take of my rings
since you get mad if I don’t. I’ll be back with the chicken.
I will wash my hands. I’m also taking a knife. I have a 2 kilos chicken. You don’t have to use a
chicken that is as big as this. Now I’ll show you how to
brine a chicken before. Put the sauce aside, you can use this brined chicken
in your all baked chicken recipes. If you are looking for a chicken that is
delicious, juicy, absorbed all the taste, and has just the right
amount of salt, try this recipe. Why the chicken is too big? I’ll make it for a table for 6 people. By the way, in the table
there will be also side-dishes. We will come to them. You can tear the chicken into
pieces, or keep it as a whole. I rather tear it down.
Let’s dislocate this one. The pieces don’t have to be perfect. I nicely cut the chicken. I separated these for the soups. The thigh, the leg… The breast
is big, so I can cut it into two. If you want it to be marinated faster,
you can try scoring the legs etc. If you don’t have a lot of time. But if you can wait overnight,
it is not necessary. Let’s score the thighs a little too. Now it’s time to brine it. For the brine, we need some spices. I’ll use bayleaf and rosemary. Also cumin too.
Whatever you have. And salt. Studio turned out
amazing. It’s so spacious. Take some lemon. I am almost exercising
going back and forth. I also need sugar. Let’s put this aside. First, for sure, we need water. The water should be boiled
and rested, or at least clean. Add 1.5-2 tablespoons of salt
into about 1.5 liter of water. You can add it rule of thumb as I do. Depending on how big your scoop is. Also add 1.5 tablespoons of sugar into it. This gives the chicken an amazing flavour. Cut the lemon. And squeeze it in. Yes. By the way, now the spices- For example, this is enough. When you
mix this everything is balanced well. But if you want more flavour,
you can also add cumin. You can also add rosemary.
But don’t add it too much. And add 1 bayleaf. Mix it until they all resolve. You can use only sugar and salt. You can try to brine it
with ayran* or milk, as we did before, in the
crispy chicken burger video. If you don’t have enough time and the
chicken is big, you can leave it overnight. It can wait for 24 hours, and if you place
it in the fridge for at least 2 hours, you will have a nice
and juicy chicken. The sugar and the salt has resolved. Add the chicken into the mix at once. Be sure that the chickens
are under the water. If not, be sure to add some water so that
they wouldn’t be exposed to any air. Cover it with a plastic wrap
and set to fridge directly. Chickens are in the fridge,
and it’s the time for the sauce. Grab a pan. You can also cook this sauce without
cooking but that ember taste is awesome. Heat the pan a little.
Turn the stove to high heat. We have 2 capia peppers. We will not use the seeds of capia. Yet, we will use the seeds of the
chili pepper. So, let’s cut it into two. If you don’t like spices a lot, you can only
use capia peppers to prepare this sauce. Thus, you’ll receive a sweeter sauce. But, then, the name will not be the same. Get rid of the white parts of this pepper. They will prevent the sauce from being
smooth since they will add extra fiber. And don’t have any taste,
don’t add anything to the sauce. Now, the chili peppers. Keep the seeds of the chili pepper. But be careful not to touch them
a lot as much as possible. You can wear gloves. If you want it to be less spicy, you can get rid of the seeds
but I won’t be doing it. Get rid of the stem. We need onion. Red onion also goes well with it,
but today I’ll be using a white one. The pan is well heated. Now, we will slightly burn these. We’re doing this only for the flavour,
but not to cook them completely. Don’t forget this. If you barbecue these… Yes, now we can place them on the pan. While they are roasting,
prepare the garlics. I’m leaving it up to you,
but I’ll ad 5 cloves of garlic. We need a high-power chopper. A blender, or a food
processor would do too. Anything with a blade is okay. The ingredients are roasted enough.
The onions are slightly darkened. Excellent. Transfer them directly to the chopper. I can’t describe the smell. Add the garlic cloves. Hot. Add about 1 glass (200ml) vinagre. But first, I’m starting
by adding half of it. We will use the other half
later to adjust the taste. Add the juice of a lemon. You wouldn’t like any lemon seed in it
since it would give it a bitter taste. By the way, I’ll tell you something. If you do this sauce a lot, you can heat some jars in hot water
at the same time and sterilize them. Then, transfer the sauce into them.
Heat the jar in boiling water again. You can keep them for about 1-1.5 years. And you can keep this fresh sauce
in the fridge for about 3 weeks. Add the salt. About, let’s say, 1 teaspoon for now. Add some sugar to balance the spiciness. About 2 teaspoons of sugar. Pepper. A lot of pepper. Paprika powder. And add a little bit of thyme. Blend them and check the consistency. Yes, that’s enough. Now cook it for about 20-30 minutes. Look at this consistency. Cook it at low heat, until it
thickens and loses some water. While we will do nothing? Of course not. Set this aside, I will use it later. Now, I will show you how
to make pickles really quickly. They go so well with this chicken.
They will soften that spiciness. I cleaned here a little. Grab a glass mixing bowl. The water is not to hot
but close to be boiling. You can put you finger into it
but also can’t at the same time. Directly add about 60 ml of vinegar, along with 1 tablespoon of sugar. You are free here. It is up to your taste. The amount of sugar, salt, spices,
and sourness depends on your desire. These proportions are
according to my taste. Especially next to spicy-dishes like this,
I rather have more sugary pickles. But, in general, do
I like sweet pickles? No. Add salt. But not too much. The good thing about having
various spices at home is this. For example, cilantro. It is a must in pickles, I think. If you have mustard seeds,
your pickle levels up a little more. I think I will drink
this water like a soup. Add some black peppercorn. You can also add this
in a regular the brine. But adjust the proportion
to the pickle you are making. Usually we cool the brine down, right? The real reason why this
pickles are quick to make, is that we will use this heat
to cook the vegetables. Which means that it will soften them. I have a fruit basket here. Of course, you can add
lemon too, but I won’t. Grab a peeler. The first thing that comes
to the mind is cucumber. So, I won’t add it, but you can. I will add carrot strips into it. I peeled and washed them beforehand. Add them at once while it’s hot. If you do only this and add it to a jar, you can keep it in fridge, and
eat it for a week until it softens. You can add some greens later on into it. Such as parsley, fresh mint, dill… I have also red cabbage. You can chop it, but also can
apply the same thing here too. By the way, I like this
kind of pickles a lot. I mean they can be seen as
the savior of any kind of dish. I made them before in the video of
‘For How Much Would You Eat This’. You can see there
how I saved a cheap burger with only a mild spicy pickle. It really is a life savior. Mix it. It already has an amazing colour to it. Finally, chop and add one onion. The thinner you chop the onion,
the easier it will be for it to soften. Yet, here is no harm if it is thick. You can think of it as a
chopped onion for a nice salad. Mix it. I can’t wait. So good. Cover it with a plastic
wrap, and set it aside. Let’s check the sauce. It thickened well. I like to cook it for
one time use, like this. I wouldn’t waste even one drop of it. I’m telling you. If you put it on a piece of cheese,
it would go so well that, I can’t even describe it to you. Add about almost 1 glass of oil. I will add about 150 ml. Add the juice of 1 lemon directly into it. Blend it one more time. Then taste it to see if
it’s missing something. The sauce is ready. It’s that simple. Look at the colour. It turned into
a bright orange like that of a flame. Taste it. It is perfect. That sourness… Fill the jars with this, and sell. But if you ever sell them,
I want a commission of it. The chicken is almost ready. Put a pot of water to the stove. We will make awesome potatoes next to it. I want you to see this. Think how it would turn out
to be, if it waited overnight. İncredible. Place some layered tissues on the table. We will take its excess water. You don’t need to wash it since
we want that salty taste in it. You can see how much it has soften
even by looking at it from here. Dry it a little even nothing at all. Rub some oil on top and bake it. You will have amazing baked chickens. Excluding the sauce. But we also have an awesome spicy sauce. Yes, throw this water away now. Put pressure to them a little. Dry them. Now it’s time to mix them with the sauce. At first, don’t put a lot of sauce on it
so that it wouldn’t burn on it. Just a couple of tablespoons. Give it a good mix. You can use your hands but
I recommend using gloves then. Now, we will transfer them to a tray. It can be a parchment paper lined tray, or if you have an
elevated tray like mine… So that we can collect
the oils at the bottom. Place them, skins facing forward. But if you have a chance to barbecue
them, I would definitely take that chance. From time to time you need to oil them. Yes, I placed the last piece. For it to soften a little- If it is exposed to air from the bottom. If you placed it on a parchment paper
lined tray, it is not a problem. But if you are going to cook it on
a elevated tray, to the bottom, put about half a glass (100ml) water
so that it wouldn’t get smoky in the oven. Yes, now directly to the oven. An another awesome chicken recipe. If you wonder what were the other recipes, you can find them in our previous
video with my amazing description. Set the oven to 200 Celsius. It doesn’t matter whether it is with fan,
since we care about how well it roasts. You can also bake them
in drum ovens if you have. Do we do nothing meanwhile? Of course not. Take the potatoes. Like I said, this is a menu for
the whole family, there is no stopping. We will set an amazing table
in just 2-3 hours, you’ll see. It has a salad, a side-dish,
a main-dish… It is enough to fill 5-6 people. I will also tell you how much all of those
costed, I’ve just done the shopping. Let’s not consider the spices, and say
that we hadn’t used all of the vegetables. But I paid 65 turkish liras for all. I think feeding 6 people with only
65 liras is amazing in these times. I have 3 potatoes. Peel them. Chop them into big cubes. Boil them for about 10 minutes,
until they are soften a little. Then we will fry them Yes, we will do some nastiness
but I think it is worth it. I will also add garlic and
parsley to eat in a minute. The water has boiled. Add some salt. A lot of salt.
Potatoes loves the salt. I will take my cutting board here. Turn on the heat. Don’t burn yourself. They won’t fit. As you can learn from me,
don’t choose a small pan like me. Don’t put them into a small pan thinking
you will only boil them for 10 minutes. Take some of its water. There is always a solution. Put as much as it fits. We only intend
to soften the potatoes just a little. We don’t intend to cook it throughly. Because thick potatoes like these
both need more oil to be fried with, and also take longer to fry,
and absorb more oil. I’m showing you a more practical way. Place the lid so that
they can soften a little. I messed it up. We will clean this up and come back right
away while the potatoes are still boiling! As you can see, the corners have
whitened but the center is still raw. With that heat and vapour,
the corners will dry out. Meanwhile, heat the oil. Yes, potatoes have dried out nicely. Gradually add the potatoes into the pan. We don’t want them to fry too quickly
because the center is still raw. Yes, while the potatoes are frying,
we won’t be doing anything. Crush 1 clove of garlic
right away and mince it. Also, mince some parsley. Add salt. If you have a wide board like this, you can directly transfer
the potatoes to here. You can combine them on it. But if it is plastic, don’t even try. Take some parsley. They are washed beforehand. I washed them myself before the filming. One of the most frequently asked
question: Do you wash the greens? Set it aside. If you put the potatoes right on top
of the parsley, they will die. Keep them aside. Splendid. Yes, chicken is ready. Add the sauce right away
when it comes out of the oven. Yes, add the garlic and the parsley
that we have just prepared. Yes, potatoes are ready.
I’ll transfer them to a plate. Pickles is ready. Let the chicken to
cool down for a couple of minutes. Now, only tasting them is left to do. While they cool down, we will
take some photos of them. Then, we will eat them all up. As you can see, we set the table with
pickles, potatoes and baked chickens, that are soft, juicy and covered
with piri piri sauce in only 3 hours. Now, it’s time for the best part. Are you ready? I will devour these. You can prepare yourself a
nice portion plate with them. But if you wish, try it my way. Take a toasted bread. Here we have an amazing
juice left from the chicken. Dip you bread well into it.
Oily chicken juice… Add some of the extra sauce on top. There is a soft chicken breast
that is yelling at me to eat it. Some of the pickles… Cut the bread in half. I think I will eat the
potatoes with my hands. I have no idea how to bite this. So delicious. I mean, I can tell how soft
this chicken is even from here. I’ve been doing this
recipe for a long time. I don’t know whether it is because of
the new atmosphere of the studio or not, but I haven’t cooked it
this good in a long time. Potatoes are good.
Pickles are also good. The sauce is increcible.
The rest of the sauce- Well, I can’t help my mouth from watering. You can keep in the fridge. I will eat this sandwich. As you can see, we don’t wait to reach
1 million nor 1.5 million followers. We renewed the studio.
We will work harder. We keep working and in return,
we only ask you for one thing. Subscribe and like this
video if you enjoyed it. These videos will continue splendidly. We have legendary project coming up. Don’t forget to share this
with your friends and family. See you in the next video. I’ll dip the potatoes one
last time to the sauce for you. Bye bye. Subtitles: Capt Digital Translation

KAYNAK