This is a traditional South African recipe thats simple and quick to prepare. Peri Peri is a very hot spice made from the South African bird’s eye chilli and is one of the hottest chillies in the world. This recipe uses the peri peri powder, but if you do not have that use red chillies. The Peri Peri or Piri Piri sauce has lots of flavour in it.
Ingredients:
4 chicken breasts,
Salt and pepper to taste.
For the sauce-
8-10 red chillies depending upon how hot you want,
1 tbsp chopped garlic,
1 tsp oregano,
1 tsp paprika,
10ml Olive oil,
50ml Red Wine Vinegar.
Method:
Heat a pan on a low flame for 3 minutes and roast the red chillies evenly for 7-8 minutes. Remove from pan and let them cool at room temperature, then chop them. Add olive oil to the same pan and add chopped red chillies, garlic, oregano, paprika and vinegar and simmer for 2 minutes on low flame. Then sprinkle some salt and again simmer for 2 minutes. Remove from heat and let it cool at room temperature. Now blend this mixture to a puree.
Marinate the chicken breasts with half the sauce and refrigerate it for 2 hours. Let the remaining sauce be for basting. At the time of cooking season the marinated chicken with some more sauce and cook it either on a griddle or barbeque. For griddle cooking heat it, grease with some olive oil and fry the chicken evenly flipping each side after every 5 minutes, basting with the remaining sauce. Alternatively heat the barbeque on medium heat and put the chicken into it, cover and cook for 10 minutes on both sides until the chicken is cooked. Bast with the peri peri sauce. Serve with you choice of salad.
TIP:
You can prepare the above Peri Peri sauce in ample quantity and store in an airtight container upto a month and shake well before every use.
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