Pollo agrodolce recipe: Sicilian sweet and sour chicken meets peri-peri
This whole roast chicken is smothered in a lip-smacking peri-peri sauce mixed with a sweet-and-sour Sicilian agrodolce.
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Cooking tools:
- Blender
- Microplane
- Griddle
- Pepper mill
- Carving knife
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Oven
- Baking sheet
- Parchment paper
- Measuring spoon
- Kitchen towel
Ingredients
- 1.6kg whole chicken
- salt flakes and freshly ground black pepper
- 1½ tsp smoked sweet paprika
- 1 green capsicum, flesh cut off in cheeks
- 3 long green chillies
- 1 brown onion, peeled and cut into thick rings
- 5 garlic cloves, peeled
- 1cm slice of ginger
- 80ml extra virgin olive oil, plus extra
- 120ml white wine vinegar
- 10 pickled, hot feferoni chillies
- 2 tbsp brined capers
- 2 tbsp brown sugar
- 2 tbsp dried Greek oregano
- 2 tsp fennel seeds
- 2 tsp chilli powder
- zest of ½ lemon
- juice of 1 lemon, to serve
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