South African Peri Peri Chicken
South Africa
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Peri peri chicken is marinated in a paste of chilli, lemon, olive oil, garlic and spices, then seared and finished in the oven. It is flame-grilled in its classic form, and it is one of the most exported dishes southern Africa has produced. Its origins are genuinely contested. The source is direct that it is not clear who first made it, and that the question remains hotly debated between Portuguese-Angolans and Portuguese-Mozambicans. What is not in dispute is the chilli: Portuguese settlers brought chilli peppers to Angola and Mozambique, where the small African bird's eye variety naturalised, and piri piri is the Swahili word for pepper. Peri peri is central to Mozambique's history precisely because the sauce reflects the mixing of cultures there. This version is filed as South African, which reflects where the dish is now most commercially associated rather than where it began, and that distinction is worth keeping in view. The marinade needs overnight, or at least three hours. The technique is a hard sear in an ovenproof pan followed by fifteen to twenty minutes in the oven, with the reserved marinade poured in to become the sauce.
Peri peri is built on the African bird's eye chilli, which naturalised in Angola and Mozambique after Portuguese traders introduced chillies. Its origin is contested between Portuguese-Angolan and Portuguese-Mozambican traditions, and piri piri is the Swahili word for pepper.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
In a large bowl, whisk together everything except the chicken.
Add the chicken and toss with tongs to coat in the marinade. Cover and refrigerate overnight, or at least three hours.
When ready to cook, preheat the oven to 175°C. Heat an ovenproof skillet over medium-high heat until very hot.
Use tongs to transfer the chicken from the bowl into the pan, reserving the marinade.
Cook for two or three minutes per side, until nicely browned.
Pour the reserved marinade into the pan and spoon the sauce over the chicken.
Turn off the hob and transfer the pan to the preheated oven.
Cook for 15 to 20 minutes depending on the thickness of the breasts, or until cooked through.
Notes personnelles de Amarachi IrobiSoyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
