Peri peri chicken

Peri peri chicken

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

Zimbabwe shares a border with Mozambique, which was a Portuguese colony. This dish evolved from that influence, with its piquant, hot chilli sauce used for marinating and basting.

Ingredients

Quantity Ingredient
4 baby chickens or poussins, butterflied
sea salt

Marinade

Quantity Ingredient
1 tablespoon sambal olek
1 tablespoon olive oil
1 lemon, juiced
2 teaspoons sea salt
2 teaspoons sweet paprika
2 teaspoons sugar
1/2 teaspoons tabasco sauce
1 clove garlic, crushed

Method

  1. Combine the marinade ingredients and rub all over the chickens. Marinate, refrigerated, for at least 6 hours.
  2. Preheat the oven to 250°C.
  3. Bring the chickens to room temperature and place them in an ovenproof dish, skin side up. Reserve any marinade that remains in the dish. Sprinkle chicken with sea salt and cook for 30 minutes, basting with reserved marinade.
Tags:
Jewish
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