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 (125 ml) oil
  • 1 tsp (5 ml) paprika
  • 2 tsp (10 ml) cayenne pepper
  • 1 ½ (7.5 ml) tsp salt
  • 4 cloves garlic peeled or 2 tsp (10 ml) crushed garlic
  • 2 Tbsp (30 ml) chilli flakes
  • zest and juice of 1 lemon
  • 1/2 tsp (2.5 ml) dried rosemary
  • ¼ cup (60 ml) red grape vinegar
For the crispy potatoes:
  • 800g-1kg small potatoes, peeled
  • 3 Tbsp (45 ml) - 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.