What’s for dinner – perfect peri-peri chicken
If you think chicken breasts are boring, think again! This peri peri chicken recipe smothers chicken breasts in a homemade peri-peri sauce. Quick and simple… but utterly delicious! Easy enough for a weeknight, but delicious enough for a weekend treat.
Chef Bernice Warner shares her homemade peri-peri sauce, peri-peri chicken and a fried bread recipe to accompany the feast:
Homemade peri-peri sauce
You’ll need: ½ cup white vinegar; ½ cup freshly squeezed lemon/ lime juice; ½ cup olive oil; 40ml chilli powder; 40ml paprika; 40ml salt; 40ml chopped garlic; 10 bird’s eye chillies, finely chopped, keep seeds in for the heat
How to:
Put all the ingredients in a food processor and blend until well combined. The sauce improves with time and will be fierier after standing for a while.
Peri-peri chicken
Serves 2
You’ll need: 1 tablespoon butter; 200g boneless chicken breast fillets – skin removed and cubed; 1 garlic clove, crushed, 2 tablespoons homemade peri-peri sauce; juice of ½ lemon; 125ml cooking cream; salt and pepper to taste; garnish with chopped parsley Serve with pan-fried bread (recipe below) or crusty rolls.
How to:
In a very hot skillet/ frying pan, melt the butter and fry the cubed chicken pieces until golden brown on both sides. Add garlic and peri-peri sauce and allow to fry for another minute or so until fragrant then add the lemon juice and cream. Season with salt and pepper and allow to simmer for 5 – 7 min or until cooked. Served with pan-fried bread.
Pan-fried bread:
You’ll need: 1 cup of cake flour; 5ml baking powder; 15ml olive oil; 125ml yoghurt; pinch of salt
How to:
Mix all the dry ingredients and stir in the wet ingredients, you might need to add a drop of water if you find the dough to be dry. The dough will need to be rolled out to approximately 1 cm thick on a lightly floured surface. Cut into rounds. Fry in a medium to high frying pan with some cooking oil until golden on both sides and soft to the touch. Serve with the chicken.
