Piri Piri Chicken
From the Tika Chika Restaurant, Chimoio, Mozambique.
- 1 cup green small birds eye chillies (or any other hot chilli – remember, the smaller the chilli the hotter it is)
- 1 cup red small birds eye chillies (or any other hot chilli)
- 2 cloves garlic 1 tablespoon coarse salt 2 tablespoons vegetable oil
- 3 tablespoons olive oil 1 teaspoon hot Peri Peri Chilli powder (used for colour and to give extra chilli bite) Squeeze of lemon or lime
- Cut up the chillies into very small bits together with the garlic clove and put it into a pestle and mortar.
- Get the vegetable oil very hot (just about smoking hot) in a frying pan.
- After grinding the mixture in the pestle and mortar add to the hot oil in the frying pan and fry (stirring all the time).
- It does not take long, only a couple of minutes.
- Take it off the heat just before it wants to burn.
- Do not burn the chilli as it will give off a very strong smell and spoil the Piri Piri.
- Let it cool a bit before putting into a glass jar.
- Add cold olive oil and stir the mixture up.
- Add a squeeze of lemon or lime to jar (this will help tenderize the meat).
- Keep refrigerated and use as a marinade on chickens (inject into chicken meat with large needle with a syringe or score the meat or and also use the mixture as a sauce for anything, e.g., Piri Piri Prawns.
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