peri peri chicken by shireen

                                    peri peri chicken


 Peri peri sauce

1 cup boiling water

6 Kashmiri chillies

1/4 cup or 15 whole red button chillies

(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)

1 Tbsp crushed chilli*

1 Tbsp garlic paste

1 chopped onion

1 Tbsp crushed mustard seeds (achar rye)

1 Tbsp crushed corriander powder (not roasted)

1/2 tsp citric acid (tatri)

1/2 cup vinegar

2 Tbsp lemon juice

1/2 cup oil

The next day add above ingredients and blend (include soaking water) into a fine paste.

Place in sterilised jars and keep in fridge for up to 3 months.

*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli.

Flame Grilled Chicken

Marinade

2 tikka pieces (1/2 kg) 1 leg, 1 breast piece - skin on* pricked with fork allover

2 Tbsp soy sauce

2 Tbsp wostershire sauce

3/4 tsp black pepper powder

1 tsp heaped salt

1 Tbsp garlic paste

2 Tbsp lemon juice

3 Tbsp peri peri sauce

1 tsp meat tenderiser powder (don't use green papaya it will change taste)

Place all ingredients in bowl and mix well. Cover and marinade in fridge for 2-3 hours.

Preheat oven to 190 degrees

Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken cook for 10 mins then turn chicken piece over, add more marinade and cook for another 20 mins.

Heat a piece of coal on stove

Take chicken from pan. Place in frypan, put a spoon of peri peri sauce (not marinade) ontop of chicken In a piece of foil add coal ipece and a teaspoon of oil. Cover with lid or foil and cook on medium low heat for 3 mins, turn over chicken cook for another minute and serve.


 *if using chicken with no skin, cover roasting with foil before baking so chicken doesn't dry.

Serve with salad, fries and fresh rolls.

note  u can also serve a side of mix saute vegetables as well as rice or toasted pita bread