WHAT IS PERI PERI CHICKEN RECIPES

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.

Steps:

• Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper.
• Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes.
• Meanwhile, to make the dirty rice. Heat the oil in a sauté pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes.
• To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper.
• Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. Wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce.
• Serve the chicken with the rice and coleslaw on the side.