Piri Piri Chilli Dip Food

PIRI PIRI CHICKEN DIP RECIPE BY TASTY

Steps:

• Fry the chicken in a little oil for a few minutes until cooked through.
• Stir in the cream cheese until it's melted.
• Stir in the piri piri sauce.
• Transfer all of this to an oven-safe dish and top with grated cheese.
• Grill (broil) for 5 minutes or until the cheese is bubbly.
• Serve with a selection of crackers.
• Enjoy!

PIRI-PIRI (CHILLI DIP)

Steps:

• Heat a saucepan on medium heat and add 4tbsp oil.
• To the oil add the chopped onion, garlic, ginger and fry them for 3 minutes or until lightly browned.
• To the onion, add the tomato purée, canned tomatoes, salt, coriander powder, garam masala, lemon juice, turmeric, curry powder and mix them well.
• Reduce the heat to low and let it cook for 15minutes.
• After 15 minutes, using a mixer, purée it.
• Bring it back to heat and add 120ml of oil, chili powder/seeds.
• Cover the pan with a lid and let it cook for another 30 minutes, stirring occasionally.
• Taste and adjust the seasoning to suit your taste.
• Let the sauce cool before transferring into a container and refrigerating.

PIRI-PIRI SPICE MIX (MAKE YOUR OWN)

Steps:

• In a small bowl, mix all ingredients together.
• Brush olive oil on meat then sprinkle or rub spice mix on.

PORTUGUESE CHICKEN PIRI-PIRI

Steps:

• Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes.
• Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
• Bake tightly covered in a preheated 350F oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.

PIRI-PIRI CHICKEN

Steps:

• To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
• Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
• When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
• Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.

PIRI-PIRI FISH & CHIPS WITH SPICY PEAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chips with half the olive oil and half the lemon juice, arrange in a layer on a baking tray, then season. Cook for 25 mins. Stir the remaining lemon juice into the marinade.
• Meanwhile, bring a pan of water to the boil and cook the peas for 2-3 mins, then drain. Return the peas to the empty pan and crush with the chilli, garlic, mint and the remaining oil. Season and keep warm.
• After 25 mins, turn the potatoes and move to the edges of the tray. Add the fish, skin-side up, and spoon over the marinade. Cook for another 10-12 mins until the fish is cooked through. Serve with the smashed peas.

PIRI-PIRI CHICKEN PITTAS

Steps:

• Chop the chicken into 2cm cubes and toss in the piri-piri sauce. Heat the grill to high, push the chicken onto four skewers and grill on all sides for 10-12 mins in total or until cooked through and a little charred. Meanwhile, warm the pittas in a toaster.
• Slice the pittas in half, stuff with the coleslaw, then slide the chicken from the skewers and add to the pittas.

TURKISH CHILLI DIP

Steps:

• Remove the seeds from the tomatoes, cucumber and red bell peppers.
• Chop into very fine pieces using a knife or a food processor.
• Drain excess liquid.
• In a salad bowl, mix all the ingredients together very well.
• Refrigerate.
• Serve cold with turkish bread.

ONE-PAN PIRI PIRI CHICKEN DINNER

Steps:

• Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
• Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.