Roasted Peri-Peri chicken
Peri Peri Chicken is a mouthwatering dish that boasts a rich history rooted in the culinary traditions of Mozambique. The star ingredient of this vibrant recipe is the Peri Peri chili, also known as African Bird’s Eye chili, which introduces a flavourful heat that is both intense and deeply aromatic. This chili, combined with select herbs and spices, forms the backbone of the Peri Peri sauce, a marinade that infuses the chicken with its distinctive spicy, tangy, and slightly smoky flavor profile.
The magic of Peri Peri Chicken lies not just in its fiery kick but also in its ability to bring people together over a meal that is as delicious as it is storied, reflecting the cultural melting pot of Mozambique.
Whether grilled over an open flame or baked in an oven, Peri Peri Chicken promises a culinary adventure that tantalizes the taste buds and ignites a passion for the rich, diverse flavors of African cuisine.
Process
The sauce:
- Blend the sauce ingredients in a blender or food processor until smooth.
The roast chicken:
- Wash, pat dry the chickens.
- Spatch-cock the chickens by cutting out the backbone. Place the chickens in a roasting tray and pour over the prepared peri-peri sauce. Cover the chickens and leave to marinate over-night in the fridge.
- Roast at 200°C for 90 minutes until golden brown. Turn the chickens every 30 minutes to get an even browning and baste with any extra sauce.
Serve with twice fried potato fries and a salad.
Ingredients
Peri Peri Sauce
- An assortment of red chillies
- 125 ml olive oil
- 50 ml vinegar
- 1 bulb of garlic
- a big piece of ginger
- The juice and zest of 1 lemon
- 2 tbsp chopped parsley
- 4 small shallots
- salt and pepper
- 1 tbsp paprika
- 1 tbsp oregano
Ingredients
- 2 whole chickens
- A few sprigs of fresh thyme
Equipment
- Roasting tray
- Blender or food processor