Without intending to write a follow-up to my last posting on heirloom seeds, I’ve done so with this story, which deals with the other h word—heritage breeds.

A couple of weeks ago, after having done the work of making a double batch of David Leite’s Amped-Up Red Pepper Paste as well as his Piri-Piri Sauce, both in his cookbook The New Portuguese Table, I decided to make two poultry recipes that would highlight their flavors.

I started with Leite’s Quick Weekday Roast Chicken with Potaotes. The chicken is (more…)