Peri Peri Chicken Sauce
Ingredients
For Sauce:
- 1 large red bell pepper
- 1 medium onion
- 1 large tomato
- 2 plump cloves garlic
- 3 birds eye chilli (or something similar)
- ¼ bunch coriander
- 1 tbsp paprika
- 15 grams brown sugar
- 30 grams white wine vinegar
- 1 lemon zest and juice
- 100 grams cold water
- 50 grams light olive oil ((DO NOT USE EXTRA VERGIN - IT WILL MAKE YOUR SAUCE BITTER)
For Seasoning:
- 2 tsp sea salt
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground coriander seed
Instructions
For peri peri all purpose Season:
- Mix all ingredients together.
For Sauce:
- Dice tomato and set aside.
- Roughly chop, pepper, onion, garlic & chilli.
- Sweat in a medium high pan with a little till translucent.
- Add coriander stalks, paprika and sugar and cook for 30 seconds.
- Add tomatoes and took til very soft and start catching at bottom of pan.
- Switch off heat and stir in vinegar.
- Transfer to blender and add coriander leaves lemon and cold water.
- Blend for 1 minute on high then reduce to medium speed and emulsify oil into sauce.
- Transfer to sterilised jar, let cool to room temperature and store in fridge.
For Chicken:
- Season chicken liberally with peri peri seasoning and let marinate for ten minutes.
- In a medium high pan with a little oil, sear chicken till golden brown on both sides.
- Transfer to a bowl and liberally coat chicken in peri peri sauce.
- Transfer to lined roasting tray and roast at 190°C for 15 minutes turning the chicken halfway through. (Start with skin side down).
- The chicken should be dark brown when it’s done.
- Let rest for 2-3 minutes before serving.
- Enjoy with extra peri peri sauce on the side.
Tried this recipe?Let us know how it was!