Peri peri chicken
12 pieces of chicken, (breast and/or drum sticks) Marinade: 2 red chillies 1 green chilli 5 cloves garlic 1 small red onion, roughly chopped 1 red bell pepper 2 tablespoons lemon juice 3 tablespoons organic apple cider vinegar 1 teaspoon black pepper 2 tablespoons dark brown sugar 1 tablespoon paprika 1 teaspoon sea salt 3 tablespoons parsley 4 tablespoons olive oil 1 tablespoon fresh oregano Place all ingredients into a food processor and blend to a paste-like consistency. Keep 5 tablespoons of the marinade aside and place the rest inside a large Ziploc freezer bag. Add all the chicken pieces to the bag and mix thoroughly. Place inside the fridge and leave to rest overnight. Peri Peri Sauce 5 tablespoons reserved marinade 1/3 cup water 1 tablespoon sugar For the sauce, place all ingredients in a small
pot, bring to a boil and let reduce for 5 min- utes; blend to smooth consistency. Place into a small bowl to use for dipping. Fire up your barbeque. You want an even heat at 325 F. Place the chicken pieces evenly over the grill. Replace the lid and leave for 5 minutes. Turn over, then cook for a further 15 minutes or until the meat is done. Once the chicken is cooked, remove and
leave to sit while you bring out the accompa- niments for your meal. As it’s summer: salad, coleslaw, and fries – and why not? While away the evening with lots of laughter and fun. For the sauce, mix saved marinade, water and sugar and reduce, you may add more sug- ar as per your tastes. You may blend it to get the Nando’s smooth consistency but I like it as is. You may have figured out by now that I’m big on texture! And that’s it! Enjoy a bit of South African
paradise with Peri Peri Chicken and Hot Peri Peri sauce. You may serve this with chips (fries), coleslaw, corn on the cob, or rice, just like in Nando’s. Peri Peri Sauce Add reserved marinade, water and sugar to a saucepan and bring to boil. Taste and adjust according to your taste (more sugar if you like less heat). Cook for 2 minutes and remove. Blend sauce if you want it smooth, I leave it as is.
thehubwinnipeg.com Summer 2018 • 47
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