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Peri Peri Chicken Feast

by Evelyn Liu

Ingredients

for 4 servings

  • 1 chicken

Marinade

  • 1 cup
    olive oil (200 mL)
  • ½ cup
    white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons
    dried oregano
  • 4 teaspoons
    paprika
  • 2 teaspoons
    sugar
  • 4 teaspoons
    salt
  • 2 teaspoons
    pepper
  • 1 roasted pepper
  • 1 lemon, juiced

Peri Peri Chips

  • 1 lb
    chip (500 g)
  • ½ teaspoon
    smoked paprika
  • ½ teaspoon
    chili powder
  • ½ teaspoon
    garlic powder
  • ¼ teaspoon
    white pepper
  • 1 teaspoon
    salt

Sides

  • 2 oz
    mayonnaise (50 g)
  • 2 oz
    hummus (50 g)

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Preparation

  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!
 

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