Peri-peri chicken

The fiery taste of peri peri chicken is hard to beat. The original peri peri is said to come from Africa, when the Portuguese explorers first encountered the pili-pili, which is the Swahili name for the notorious birds eye chilli. They blended it with herbs, spices, lemon and vinegar to form what we know as peri peri.

This is not as good as my favorite Nandos peri peri, but this is a healthy option that I can cook at home.

Ingredients:

1 whole chicken, skinned and spatchcocked

6 fresh red chillies, more if you want it hotter
1 tbsp garlic, blanched and chopped
½ tsp sea salt
½ tsp oregano
½ tbsp paprika
60 ml olive oil
50 ml red wine vinegar



How to:

1. Roast the chillies in a 180°C oven for about 10 minutes and allow to cool.
2. Chop the chillies and mix with the garlic, sea salt, oregano, paprika, olive oil and vinegar in a pan and simmer for 2 -3 minutes.
3. Let the mixture cool and then blitz to a puree.
4. Baste the chicken with half the sauce mix and place in a bowl and cover with film and let it marinade in the fridge for at least an hour.
5. Cook the chicken in a 200°C oven for 30 - 40 minutes, or until the juices run out clear. Basting occasionally with the remaining sauce mix. You can start the chicken off in a griddle pan to add that BBQ look. 
6. Serve with golden rice and a green leafy salad and a side of home made coleslaw.

Serves 4