PIRI PIRI RECIPES

Name: Piri-Piri Chicken Recipe
Yield: 2–4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons chopped fresh cilantro; 2 garlic cloves, minced; 2 tablespoons piri-piri sauce or other hot pepper sauce; 2 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; 1 2-inch piece fresh ginger, peeled, thinly sliced; 1 large shallot, peeled, quartered; 3 garlic cloves, peeled; 1/2 cup piri-piri sauce or other hot pepper sauce; 1/4 cup extra-virgin olive oil plus additional for brushing; 1/4 cup fresh lemon juice; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 3 1/2- to 4-pound chicken, backbone removed, opened flat; 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips); Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

PIRI-PIRI CHICKEN RECIPE RECIPE | EPICURIOUS

Piri-Piri Chicken Recipe Recipe | Epicurious image

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Provided by Steven Raichlen

Yield 2–4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Steps:

Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI ...

Piri-piri chicken with smashed sweet potatoes & broccoli ... image

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

Ingredients

3 large sweet potatoes (about 900g), peeled and cut into large chunks
oil , for drizzling
6-8 chicken thighs, skin left on
2 red onions , cut into wedges
25g sachet piri-piri spice mix (or a mild version, if you like)
300g long-stem broccoli

Steps:

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Nutrition Facts : Calories 662 calories, FatContent 23 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 15 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.1 milligram of sodium

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