PERI PERI CHICKEN

Peri Peri Chicken with Spiced Rice, Masala Fries & Homemade Peri Peri Sauce

Peri Peri Chicken with Spiced Rice, Masala Fries, Salad and Homemade Peri Peri Sauce. This meal is inspired by Nando’s Peri Peri Chicken Meal. This is my version.

Ingredients for Peri Peri Sauce & Marinade

• 1 onion, cubed and layers separated
• ½ red bell pepper
• 6–7 cloves garlic
• 1–2 thick long red chillies (not too spicy) or Serrano
• 3–4 fresh red chillies (spicy) or Thai red chilli
• Salt to taste
• Pinch of sugar
• ½ tsp black pepper
• 1–2 tbsp vinegar
• ½ lemon juice
• 1 tbsp paprika
• 1 tbsp oregano or mixed herbs
• Lemon zest
• 1–2 bay leaves
• 1–2 tbsp oil

Instructions

1. Roast onions, garlic and peppers until slightly charred.
2. Cool the roasted vegetables.
3. Blend with all remaining ingredients except oil and bay leaves.
4. Transfer to a saucepan and add bay leaves.
5. Simmer for about 20 minutes.
6. Remove bay leaves.
7. Add a little more vinegar, lemon juice and oil.
8. Blend again until completely smooth.

Chicken Marinade

• 3–4 tbsp prepared Peri Peri Sauce
• 500 g chicken (skin on if preferred)
• 1–2 tbsp chilli powder
• 1 tsp mixed herbs

Instructions

1. Rub the marinade well over the chicken.
2. Marinate for at least 2–3 hours or overnight.
3. Heat a pan with oil.
4. Cook chicken on high heat until char marks appear.
5. Reduce heat and cook slowly.
6. Baste occasionally with marinade.
7. Add a little water if required and cover.
8. Cook for another 5–6 minutes until done.

Ingredients for Spiced Rice

• 1 cup basmati rice, soaked
• Chopped red capsicum
• Chopped carrot
• Chopped green chilli
• Chopped green capsicum
• Salt to taste
• ½–1 tsp curry powder
• Chopped onion
• ¼ tsp turmeric
• ½ tsp mixed herbs
• Yellow food colour (optional)
• Oil

Instructions

1. Heat oil and fry onions.
2. Add vegetables and seasoning.
3. Fry for a few minutes.
4. Add soaked rice.
5. Fry for 2–3 minutes.
6. Add water in a 1:2 ratio.
7. Cook until rice is done.
8. Garnish with coriander leaves.

Ingredients for Masala Fries

• 1–2 large potatoes
• 2 tsp cornflour
• 2 tsp all-purpose flour
• Garlic powder
• Onion powder
• Red chilli powder or chilli flakes
• Salt
• Black pepper (optional)

Instructions

1. Soak fries in cold water for 30 minutes in the refrigerator.
2. Then soak in hot water for 10–15 minutes.
3. Drain and pat dry.
4. Toss with cornflour, flour and seasonings.
5. Deep fry in batches until golden and crispy.

Serving

Serve the Peri Peri Chicken with:

• Spiced Rice
• Masala French Fries
• Fresh Mixed Salad
• Homemade Peri Peri Sauce

Spice Level: 🌶🌶