Winters and comfort food compliment each other A LOT. For me, comfort food is something which requires less effort to cook AND tastes palatable. The same definition can be applied to my kitchen motto as well. (… and you know it, right?)

Lately, I was relying so much on my already experimented recipes and was not attempting anything new in the kitchen. Why? Partly because I was hating summers (it’s not like I hate summers totally but particularly the last one went horrible) and majorly I was not in a mood to do so. My kitchen – my ruleZ! Buahaha *evil grin*

But winters brought back my desire to test and try a new set of recipes. Also, HI was emotionally blackmailing me about not having grilled/baked chicken since forever over the weekend. So I had an idea where to kick-start from. As a consequence, I surprised him with this appetizingly delectable PERI PERI chicken with PERI PERI rice right on the very first day of the week.

Taste Test Results: At first, HI gave me the ‘look’ (like it is not that good) then he exclaimed ‘I can eat it all, it’s so tasty’. Following his remark, I also stole a bite and confirmed that ‘he is saying the truth’ 😀 Hurrahhh, another success!

Apart from being easy and delish; the upsides of  this dish include keeping your home warm in winters – the oven transmits a lot of energy hence the warmth :p. You’ll enjoy the cosiness more if you have an open-plan kitchen 😉 Lol.

Let’s check out the peri-cipe now…

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About Peri Peri Chicken: Piri-Piri, peri-peri or Peli-Peli is the name used in Portuguese and a number of African languages to describe the African bird’s-eye chilli – red chilli pepper. Peri Peri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers.

Rating:   

Cuisine: Portuguese

Course:  Main

Serves:	2-3	Ease Level:
Prep+Fry Time:	5 min + 10 min	Quickness:
Baking Time:	40-45 mins	Spice Level:

 Above ratings are out of 5, with 5 being the ‘most’.
Above times do not include marination time.

GET:

Cutting Board
Knife
Big Bowl
Frying pan
Cooking spoons
Oven
Baking Tray
Parchment/ Baking Paper (optional)
Cling wrap (optional)

SET:

Whole Chicken around 1.2 kg

Marinade Ingredients

Peri peri sauce (hot) 8-10 tbsp
Lemon juice 3 tbsp
Ginger Garlic paste 1.5 tbsp
Black pepper (freshly ground) 1 tsp
Chilli flakes 1 tsp
Soya sauce 2 tsp
Worcestershire sauce 2 tsp
Salt 1/2 tsp
Oil 4-5 tbsp
Oregano 1.5 tsp
Meat tenderizer 1/2 tsp

GO:

Mark cuts on the whole chicken.
In a bowl, mix all the above-mentioned marinade ingredients.
Coat the chicken evenly with the marinade, wrap it with a cling film and let it sit in the refrigerator for at least 2 hours.
Pre-heat the oven at 200-degree Centigrade for 15-20 mins.
Meanwhile, Fry the chicken (breast side first) without using any more oil in a medium-hot frying pan for 5-6 mins each side.
Put the chicken in your baking tray and pour all the (remaining) marinade over it.
Place it in the preheated oven for about 40-45 mins or until cooked right through to the centre and juices run clear.
Serve with peri peri rice (shared below), corn or fries.

About Peri Peri Rice: steamed rice, stir-fried in a wok with ingredients such as veggies and peri peri sauce.

Inspired By: Shireen Anwer

Rating:   

Cuisine: Portuguese

Course:  Main/ Side

Serves:	2-3	Ease Level:
Prep Time:	10 mins	Quickness:
Cooking Time:	30 mins	Spice Level:

GET:

Cutting Board
Knife
Cooking pot
Cooking Spoon
Strainer

SET:

Rice 250 gms
Oil 3 tbsp
Ginger Garlic paste 1 tsp
Salt 1/2 tsp
Black Pepper 1/2 tsp
Peri Peri Sauce 2 tbsp
Soya Sauce 2 tbsp

Veggies (chopped):
Capsicum 1
Onion 1
Tomato 1

GO:

Boil rice and strain them.
In hot oil, saute ginger garlic paste and chopped onions.
Now add all the spices,sauces and veggies.
Introduce boiled rice in the pot.
Toss, Mix and serve.

MY TWO CENTS:

Adjust the spices to suit your taste buds.
You can increase/decrease the amount of peri-peri rice in the recipe as per your liking. This recipe yields a ‘hot’ taste.
Marinate the chicken overnight for more flavourful result.
Let the marinated chicken cool down to room temperature (about 15-20 mins) before starting the cooking process. Avoid transferring it to frying pan directly from the refrigerator.
I have an electric oven hence the temperature and cooking times. These times may vary depending on the type of oven you have. (Refer to your oven’s user manual for time queries – that is what I did 🙂 )
You can use the marinade from chicken to prepare the rice as well.
Cook rice while the chicken is being roasted in the oven. Work simultaneously – save time.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy PERI-ing! 😉