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Peri Peri Chicken

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Piri Piri Chicken

From the Tika Chika Restaurant, Chimoio, Mozambique. 

Ingredients

  • 
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

Directions

  • 
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.
Tunde
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