Peri peri chicken pieces with crispy potatoes
Prep time
1h
Cook time
45min
Serves
8
Perfect for a braai!
Ingredients:
- About 10-12 chicken pieces (fresh or defrosted frozen pieces)
- 2 red peppers sliced into large piece
- 2 onions peeled and chopped into large chunks
- ½ cup (125ml) oil
- 1 tsp (5ml) paprika
- 2 tsp (10ml) cayenne pepper
- 1 ½ (7.5ml) tsp salt
- 4 cloves garlic peeled or 2 tsp (10 ml) crushed garlic
- 2 Tbsp (30ml) chilli flakes
- zest and juice of 1 lemon
- 1/2 tsp (2.5ml) dried rosemary
- ¼ cup (60ml) red grape vinegar
- 800g-1kg small potatoes, peeled
- 3 Tbsp (45ml) - 3 cups vegetable oil (depending on how you cook the potatoes)
- Salt to taste
Method:
- Toss the peppers and onions in half the oil and either char on the braai or roast in the oven at 200°C for 20 minutes or until slightly blackened.
- Then blend all the ingredients together until you have a paste - or use a pestle and mortar to make a paste.
- Marinate the chicken pieces in half of the peri-peri paste for at least 30 minutes or overnight.
- Cook over medium to low coals until the chicken is cooked. Heat the reserved paste in a separate small pot and cook for 5 minutes, or until heated through. Serve with the chicken.
- To make the crispy potatoes, peel small potatoes and parboil in just enough water to cover until soft. Strain.
- Either deep fry the potatoes in hot vegetable oil or coat in 3 Tbsp oil and bake in the oven at 200°C for 20-30 minutes or the air fryer at 200°C for 20 minutes. Season well with salt.
- Serve.
