South African Peri Peri Chicken
Abuja, Nigeria · Voir toutes les recettes
Aperçu
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.
Note de Patrimoine AFN
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.
Ingrédients
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Préparation
- 1
In a large bowl, whisk together everything except the chicken.
- 2
Add the chicken and toss with tongs to coat in the marinade. Cover and refrigerate overnight, or at least three hours.
- 3
When ready to cook, preheat the oven to 175°C. Heat an ovenproof skillet over medium-high heat until very hot.
- 4
Use tongs to transfer the chicken from the bowl into the pan, reserving the marinade.
- 5
Cook for two or three minutes per side, until nicely browned.
- 6
Pour the reserved marinade into the pan and spoon the sauce over the chicken.
- 7
Turn off the hob and transfer the pan to the preheated oven.
- 8
Cook for 15 to 20 minutes depending on the thickness of the breasts, or until cooked through.
Notes de l’Africook
Notes personnelles de Amarachi Irobi- Marinate overnight if you can. Three hours is the minimum and the difference between the two is substantial with breast meat.
- Get the pan genuinely hot before the chicken goes in. A hard sear is what gives the colour and it cannot be recovered later.
- Pour the reserved marinade in only after the chicken has seared, and let it cook through in the oven, since it has been in contact with raw chicken.
- Chicken breast dries out easily. Fifteen minutes is often enough; check rather than waiting the full twenty.
- Thighs work better than breasts if you have the choice, staying moist through the same cooking.
- Flame-grilling is the classic method. A hot grill or barbecue in place of the oven gives the char the dish is known for.
Questions fréquentes
Is peri peri Portuguese or African?
Both, and the origin is contested. Portuguese settlers brought chilli peppers to Angola and Mozambique, where the African bird's eye variety naturalised and the sauce developed. Who made the dish first remains debated between Portuguese-Angolans and Portuguese-Mozambicans. Piri piri is the Swahili word for pepper.
Why is it called South African here when it comes from Mozambique and Angola?
Because South Africa is where the dish became most commercially known, largely through restaurant chains that took it international. Its roots are Mozambican and Angolan, which the About states. The title reflects the source and the URL is unchanged; the history is given accurately in the text.
What makes peri peri different from other chilli sauces?
The African bird's eye chilli, which is fierce but also fruity and aromatic, and the combination with lemon, garlic, paprika and oregano. The result is sharp and citrus-led as much as hot, which is why it works as a marinade rather than only as a condiment.
What is it served with?
Steamed rice or dinner rolls, which the source suggests, though chips are the near-universal partner in South Africa and in the restaurant chains that made the dish famous. Coleslaw or a green salad balances the heat well. Extra peri peri sauce on the side is standard wherever it is served, and most people want it.
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