Peri peri chicken
Peri peri chicken, from above
Non vegMozambique and Portugal

Peri peri chicken

Fiery, tangy, garlicky chicken with charred edges. Restaurant famous, home easy.

60 minTime
39 gProtein each
hotSpice
Fire and lemon2 chapters · 1 min read

Make it your way

Grandma's wayRoasted, charred and fiery.
The original
407kcalsame
39 gproteinsame
2 gfibresame
60minutessame

Peri peri chicken.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g bone in leg and thigh pieces
Red bell pepper (red capsicum, red pepper)1, roasted
Dried red chilli6 to 8, soaked
Garlic8 cloves
Onion½ small
Lemon juice2 tbsp
Vinegar1 tbsp
Olive oil2 tbsp
Kashmiri chilli powder1¼ tsp
Dried mixed herbs (italian seasoning)1 tsp oregano
Sugar1 tsp
Black pepper½ tsp
Saltto taste

Method

4 steps
  1. 1Blend roasted pepper, soaked chillies, garlic, onion, lemon, vinegar, oil, chilli powder, oregano, sugar, pepper and salt into a smooth sauce.
  2. 2Slash the chicken and coat with two thirds of the sauce. Marinate at least 2 hours.
  3. 3Roast at 220 C for 35 to 40 minutes, turning once, or pan grill covered, until charred and cooked through with no pink near the bone.
  4. 4Rest 5 minutes and brush with the remaining sauce.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Peri peri chicken: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Bhindi masala35 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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