Extra Spicy Peri Peri Chicken

My time in the UK as a postgraduate student at the University of Birmingham gave me the opportunity to experience food from different parts of the globe. One awesome goodness I was introduced to was Peri Peri Chicken a delicacy served by Nandos.  Recently I began to crave this delicious eat and immediately did my research on how to prepare it Nando-style. Got my ingredients together however could not find a few and and such had to improvise. Well, I will not say the outcome was exactly like that of Nandos but it was sooo nice that I had to repeat the process again just to share. So here’s the recipe of Peri Peri Chicken with ingredients readily available in Nigeria.

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Ingredients

1/2 kg Chicken

For Marinade

3 Bird-eye Chillis (I substituted with ata rodo)

2 Teaspoon Paprika

2 Teaspoons Chilli Powder

4 cm Ginger (Chopped)

4 Cloves of Garlic (Chopped)

1 1/2 Teaspoon (freshly ground) Black Pepper

1 1/2 teaspoon Dried Oregano

1 1/2 Teaspoon Parsley

1 – 2 Teaspoons Tabasco Sauce

2 Tablespoon Soy Sauce

1/2 a Lemon, Juice

1 Cup Olive Oil

Sherry Wine (I used this as a replacement for Balsamic Vinegar)

1 teaspoon Caster Sugar

Red/Orange Colouring

Salt

Seasoning Cube

Directions

In a pan, turn the olive oil and put on the heat to medium. When the oil is a bit hot (not hot or too hot) introduce the remaining marinade ingredients (except Salt and Season Cube) and then reduce heat to low. Allow to simmer after which you can turn off heat and leave to cool for about ten minutes.

When cool, blitz in a blender after adding seasoning and salt. Voila!!! Your Peri Peri sauce is ready! Set aside.

To prepare the chicken for marinading you will need to take off the skin as well as any fat that may be under the skin. After which chicken should be placed in a bowl where it will be marinaded. I usually prefer round bowls which my marinading hood can cover with easy.

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Next, you turn in your peri peri sauce into the bowl of chicken and massage it into the chicken. Cover with a marinading hood/cling film and keep overnight in the fridge to marinade.

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By the next morning your chicken should be ready for cooking. For this recipe we will first put our chicken on a grill pan to firm up. The grilled pan should be lightly oiled using a ply of paper towel dipped into oil and they used to rub the surface if the pan.

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After this is done, the chicken can be put into the pan for about five minutes on each side beginning with the part with more flesh to be charred.

After this has been done, the next step involves basting the chicken with your remaining Peri Peri Sauce before putting it in on an oven tray that has been adequately lined with foil paper and coated with canola oil.

Crank up the heat to high and toss tray in for 20 minutes. After the first 10 minutes turn chicken and baste with sauce. After the 20 minutes have elapsed reduce the heat to  low and allow chicken to cook for another ten minutes. You will know that the chicken is cooked when you can cut the fullest part of the thigh and it is white.

And this is the final outcome!!

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IMG_3671IMG_3688I served with Herbed Potatoes and Vegetables. Stay tuned to this blog for the recipe.

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