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Wednesday, 2 January 2013

PERI PERI CHICKEN

Here's one of our favourite meals - and it's very filling. For the two of us we generally roast half a chicken. Not only does this save waste, but it's cheaper. If we didn't have half a chicken, we would use chicken breast and pan fry. We love serving our spicy chicken with boiled new potatoes (and a little butter), sweet corn cobs and a green salad with parmesan.
One tip we have is to calculate the cooking time for the chicken as accurately as you can so it remains moist. We usually estimate 20 mins per pound, then use a thermometer to make sure it's cooked properly. Trusting the thermometer takes the guess work out of it, and so far we've ended up with some really succulent chicken. We eat a little of the crispy skin too!
If you would like to know more about how we have achieved our huge weight loss eating all this wonderful food - see OUR UNIQUE METHOD.
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