Mozambican Peri Peri Sauce Food

MOZAMBICAN PERI PERI SAUCE

Steps:

• In a food processor of blender put all of the ingredients in blend until almost smooth.
• Adjust seasonings to taste and refrigerate until ready to use.

PIRI PIRI CHICKEN (QUICK STIR FRY VERSION)

Steps:

• Preheat oven to 375°F.
• 1. Make a couple of slits on the thickest part of the chicken.
• 2. Stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. Set aside.
• 3. Heat a griddle pan - sear the chicken on both sides on a hot griddle.
• 4. The garlic should be a little softened by this, so remove it from the slit in the chicken. Add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
• 5. Cook the peppers on the same griddle pan slightly, simply to soften them a bit.
• 6. Take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. Cook in a preheated hot oven for 25-30 minutes.
• SLOW COOKER METHOD:.
• This is a perfect dish for the slow cooker.
• Combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. Let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. It would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. I would add a little bit more white wine in there - say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
• STIR FRY VERSION (shown in pic above):.
• Due to lack of time, I had to make a stir fry version at the class, as shown in the pic above. I didn't make a separate sauce, I just cooked everything together in one pan and it came out lovely. I felt it needed the sauce, to get the real flavour, but we didn't have enough time to make the sauce.
• VARIATION:.
• If stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. Saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first). Stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. Serve on a bed of rice or cous cous salad. (For guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!).
• Recipe by Ginni Kathuria Kelley.

PIRI PIRI SAUCE

Steps:

• In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

PRAWNS PERI PERI MOZAMBIQUE

Steps:

• Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
• Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
• Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.