C.Elle Dining

Had to double check I wasn’t seeing things. This wasn’t even all the ingredients 😭👀

Being a mum + private chef is just me juggling life, dishes, and deadlines… and praying nothing goes wrong 😂

If you’ve ever cooked, cleaned, and questioned your life choices all in one day… I see you.

Would you still book me? 👩🏾‍🍳🔥

You’ve been making piri piri chicken wrong 😭

I had it in Portugal and I can’t lie… dry.
Like I was fighting for my life to get meat off the bone.

So I went home and fixed it.

This one? Juicy, spicy, and actually makes sense 🔥
No dry chicken over here.
Ingredients:

* 1 whole chicken (spatchcocked) or chicken pieces
* 1 Onion
* 4–6 red chillies (or bird’s eye chillies)
* 4 cloves garlic
* 1 tsp smoked paprika
* 1 tsp fresh oregano
* 1 tsp salt
* ½ tsp black pepper
* Lemon Zest
* Juice of 1 lemon
* 3 tbsp olive oil
* Optional: 1 tsp honey (for balance)

Method:

1. Add everything except the chicken into a blender and blend until smooth.
2. Taste the marinade — Adjust if needed.
3. Rub the marinade all over, making sure it gets into every thing
4. Marinate for at least 2 hours (overnight is best).
5. Roast at 180°C for 40–50 mins (depending on size) or until cooked through.
6. Baste halfway through with juices for extra flavour.
7. Let it rest, then serve.

Save this for when you’re ready to level up your chicken 👀

MY PORTUGAL FOOD TOUR EP:4 🇵🇹
I didn’t like the pastel de nata… I LOVED it 😭
I was fully prepared to judge but yeah… I get the hype now

crispy pastry + silky custard + that caramelised top??
yeah Portugal you win this one 🇵🇹

what should I try next?

MY PORTUGAL FOOD TOUR EP:2 🇵🇹 I still stand ten toes down about the chicken at the other spot it was dry like my foot back. But it’s wild how, despite all that, I still faced racism (OVER FOOD IS WILD!), and yet here I am, completely blown away by this bitoque. Truly, I loved it. Food can be a journey.