Peri Peri Chicken With Raisins Food

PERI PERI CHICKEN

Steps:

• Simmer the chilies in the lemon & water for 10 minutes.
• Add chilies and all other ingredients (except for the chicken) in a processor and blend until it's paste.
• Coat all chicken pieces with paste, marinate for 15 minutes up to 24 hours.
• Grill with offset heat or bake in the oven at 375 degrees till the color of Coca-Cola! Approximately 1 hour?

PERI PERI CHICKEN RECIPE

Steps:

• Pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
• Heat your oven to 400 degrees F.
• For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
• Drizzle in the olive oil while continuing to process until the mixture thickens up.
• Stir in the lemon juice and adjust for salt.
• Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you'd like more developed flavor.
• FOR BAKING: Bake the chicken for 35-40 minutes, or until they are nicely cooked through. They should measure 165 degrees F internally.
• FOR GRILLING: Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
• Remove from the oven and toss in the remaining peri peri sauce.
• Sprinkle with fresh herbs and spicy chili flakes. Serve!

PERI-PERI CHICKEN PILAF

Steps:

• Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
• Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
• Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
• Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

PERI PERI CHICKEN WITH RAISINS

Steps:

• 1. Mix the turmeric, paprika, coriander powder, cumin powder and garam masala in the yoghurt and then add the chicken into the marinade and keep for at least 1 hour.
• 2. Make a paste out of the peri peri chilies, the garlic, the ginger, the tomatoes and the onion.
• 3. Add the oil to a wok, add the paste and mix well.
• 4. Cook at medium heat until the oil separates.
• 5. Add the salt and oregano and mix well and let it cook further until the oil separates again.
• 6. Add the chicken and any remaining marinade and continue cooking at medium heat.
• 7. Once the mixture starts boiling, add the raisins and cook under low fire for about 20 minutes.
• 8. Serve with boiled rice.
• 9. Bless the chef.

A + PERI PERI CHICKEN WINGS

Steps:

• Cook your wings your favorite way, whether it be on the grill, baked in the oven or deep fried!
• Mix all the ingredients in a sauce pot, bring to a boil! Reduce the heat to simmer for 10-15 minutes. Remove from heat and let cool. In a large bowl put the wings in first making sure your wings are hot off the cooking method that you used. Add the sauce to the wings mixing very well in the sauce. Serve with Blue Cheese, Ranch, cole slaw or you favorite side! Enjoy.

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

CHICKEN WITH PERI-PERI SAUCE

Steps:

• Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
• Wearing kitchen gloves, split the jalapeno pepper, remove seeds.
• Mash the pepper with the garlic into a smooth paste using a mortar or an electric spice grinder.
• Add the paste to the lime mixture in the baking dish and combine.
• Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
• Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
• Serve hot with chilled orange sections and plenty of napkins.