Peri Peri Chicken
It took me a while of staring into space to decide what to call this and then i just went with the obvious.. Initially i was like hmmm,shall i call it Peri Peri chicken without ready made sauces, Peri Peri tray bake or Lemon, garlic and red pepper tray bake.
Then i snapped out of it and decided that it makes sense to name it what it is without extra words. I have a full roast chicken version coming soon too. Can’t wait to name that one.
I love Peri Peri chicken and have experimented with this recipe a little to try and get it to taste as authentic as the original. It’s a bit daunting trying to claim that it tastes the same but it really does. To get it to taste just like peri peri chicken, i used a combination of ingredients that i believe work here. It helps that i know people from Portugal too who really understand the peri peri blend.
My daughter has a dodgy tummy this morning so after trying everything else, I am massaging her tummy every time she needs it. We just cannot seem to shift this bug. Myself and the husband wake up ok but late afternoon we seem to hit a wall. I have decided to call this illness/virus – jelly legs. Thats the worst bit you see. The headaches are bad and the temperature isn’t great but my legs shaking like Elvis is the bit i really struggle with. All four of us have been ill, on and off for three weeks.
I am still undecided about whether or not to go to my mum’s over this Easter break. Up north the kids Easter break hasn’t started, so my nephews and nieces won’t be around meaning the kids will be bored. There is nothing worse then bored kids. Really. Also 2 weeks after we return, we will be seeing everyone anyway.. Hmm decisions decisions.
Back to the Peri Peri chicken, i serve mine with rice and potato wedges. Delicious!
Initially I added the potatoes to the real with the chicken but it tastes better with the method detailed below. You can also keep them separate after frying and sprinkle with Nandos Peri Peri salt.
Side note – Never, ever ask your husband to check if the chicken is cooked. Talk about using the largest knife he could fine. He might as well have stuck his toe in there.
- 1 skinless chicken cut into 8 pieces, cleaned
- 1 large red (bell) pepper, chopped in 4 and seeds removed
- 4 - 6 red chillies (Adjust according to your taste and deseed if you prefer milder flavours)
- 6 garlic cloves (Reduce to 4 if you don't like too much garlic)
- 3 tbsp red wine vinegar or brown vinegar (NOT balsamic)
- 5 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp fresh thyme
- Pinch chilli flakes
- 1 tbsp paprika powder
- ½ tsp caster sugar
- 2 tsp salt divided
- 1 tsp black pepper
- ¼ cup olive oIl
- Red Pepper, seeds removed and cut into ½ inch strips
- 1 red onion chopped into wedges
- 4 large maris piper potatoes peel and chopped into wedges (1/2 inch)
- Vegetable oil for frying
- Cover the chicken with half the salt and all the black pepper and rub in well, then set aside.
- Blend the red pepper, red chillies, vinegar, lemon juice, paprika, sugar, oregano, thyme, red chilli flakes, salt, garlic, olive oil in a blender until they form a paste.
- Rub the marinade into the chicken and put in the fridge for at least 2 hours.
- Rinse the potato wedges and soak in a bowl of water for an hour and a half.
- Remove from the bowl and dry.
- Heat the oil until it is hot and fry the wedges for 15 minutes. Drain and then fry again for a further 5 - 10 minutes or until done.Turn the heat off. Remove from the oil and set aside.
- Remove the chicken from the fridge and preheat oven to gas mark 5.
- Add the chicken, red onion and red peppers to an oven tray and bake for 30 minutes, then lower the heat to gas mark 4 and cook for a further 10 - 20 minutes until the juices run clear.
- Add the excessive sauce to a pan over a low/medium heat to reduce it right down.
- Serve with wedges. I generally add the wedges into the tray at the end, to soak up some of the sauce.