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PIRI PIRI CHICKEN

January 7, 2011

This famous “poor people’s” dish of Portuguese and African origins incorporates a hot chilli pepper marinade.  The dish developed in Angola  and Mozambique after Portuguese took chilli peppers from America to Africa. 

4-5  chicken pieces on the bone, chicken legs (or a Maryland pack of chicken pieces including legs, breasts and wings on the bone)

3 tbspns oil

1 tbspn fresh minced, crushed chillies or dried chillies.

1/4 teaspn cayenne pepper (If you like it hot! Leave out for a milder dish.)

1 tbspn minced garlic

black pepper

salt

1/4 cup lemon or lime juice

1/2 teaspn paprika (if desired you can replace the cayenne with paprika)

METHOD

1. Make up the marinade and place in a covered glass container in the fridge for a day or overnight to allow flavours to combine.

2.  Pour the marinade all over the chicken.  Marinade for 1-2 hours in the refrigerator turning the chicken pieces occasionally.

3. Preheat the oven to 200 C.  Place the chicken pieces in a baking dish and bake at 200 C for 30-35  minutes or until well done.  It is done when you prick a piece with a fork and the juices run clear.  Do not use the fork you have used for dipping into the marinade as this has uncooked chicken juices on it and could cause food poisoning.

4. As it cooks turn the chicken and baste it with the remaining marinade, making sure the marinade is entirely cooked on the last basting.

5. The chicken can also be barbecued, turning and basting as above. 

Serve with plain white rice or crusty fresh bread.

Adapted from the fabulous site Congo Cook Book.  Experiment with the marinade to develop your own personal version of this famous dish.

 

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