Like most of us, I've had peri peri (or piri piri chicken) from fast food places and never been massively impressed. It all seemed to be heat and no flavour and chicken that tasted like it had been cooked far in advance. I wondered, if I cooked from fresh ingredients, could I do better?
Yes I can and here's the recipe... Ok, it's not as quick as buying it but once the paste is made, the rest of the time is just cooking in the oven. You can get on with life, read a story with your child, do housework, sit down and drink a cup of tea...
Do make enough for two because the leftovers are also amazing. Either serve with rice, salad or wedges or serve warm or cold in a pitta.
Peri peri chicken - Serves 2
2 chicken legs
For the paste:
2 fresh red chillis
2 cloves of garlic
2-3 sprigs thyme
2 tsp sweet smoked paprika
2 tsp olive oil
1/2 red (bell) pepper
1/4 red onion
2 small or 1 medium sized fresh tomato
2 tsp white wine vinegar
1 tsp sugar
Chop up the vegetables for the paste and put into a jug or a small blender or chopper. Add the other paste ingredients. Use the blender or a stick blender to form into a paste.
Pour the paste over the chicken legs then bake for approx 45 minutes at 200oC, 400F, gas mark 6.
When ready serve. Great with rice, salad or sweet potato wedges.
The chicken and paste end up with a lovely sauce which begs to be mopped up with some rice. Yes it's spicy but it has flavour too.
Leftovers or alternative serving suggestion
Take any leftover chicken meat off the bone
Toast a wrap or pitta bread, fill with a dsp of mayonnaise, cucumber, tomato and peri peri chicken for the most amazing lunch.
Linked to recipe of the week.
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