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Peri Peri Chicken

This dinner was inspired by Colin Cowie’s African recipe Peri Peri Hot Sauce, Olives, and Preserved Lemons!

 

Ingredients

  • 1 cup Peri Peri sauce (recipe below or Nandos’s)
  • 4 chicken breasts with bone-in
  • 8 garlic cloves (whole)
  • 12 Green Olives
  • 1 preserved lemon (chopped coarsely)
  • 1 lemon cut in wedges for garnish

Directions

  1. Put chicken skin side up in an ovenproof dish just large enough to hold all the pieces in a single layer.
  2. Spoon desired amount of sauce over the chicken (1/2 cup), marinate for two hours.  Add garlic cloves.
  3. Preheat oven to 450 degrees.
  4. Bake for 30 minutes basting every 10 minutes.
  5. After 30 minutes, add olives and preserved and fresh lemon to dish.
  6. Baste with remaining sauce and bake for additional 10 minutes.
  7. Cover with aluminum foil and let rest for 10 minutes.

Peri Peri Sauce and Preserved Lemons

Peri Peri Sauce

Ingredients

  • 4 tablespoon olive oil
  • 4-10 bird’s eye chili peppers, depends on the heat level of your choice
  • 1 big red capsicum bell pepper
  • 4 cloves garlic,
  • Juice of 1 lemon (about 1/4 cup)
  • 1 tablespoon paprika
  • 1 bay leaf 1 teaspoon oregano
  • 1 teaspoon of sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cider vinegar

 Directions

  1. In a blender combine everything for the sauce.   Blend until very smooth.

Preserved Lemons

Ingredients

  • Enough lemons to fill a sealable jar.  Cut in quarters.
  • Coarse sea salt
  • Enough vegetable oil to cover all the lemons.

Instructions

  1. Wash the lemons and pat them dry.
  2. Cut in quarters.
  3. Pack the lemons tightly in the jar.
  4. Fill the jar completely with vegetable oil and refrigerate for a month.
  5. These can be kept for up to 6 months.
  6. They are excellent with marinated olives, in salads, or with fish.