Peri-Peri Chicken is a famous dish that has roots in both Africa and Portugal. The name “Peri-Peri” (also spelled Piri-Piri or Pili-Pili) comes from the Swahili term for ‘pepper pepper’. This dish is largely associated with the African bird’s eye chili but it has a cross-cultural origin story. Portuguese explorers who had colonized parts of Africa brought back these spicy chillies to their homeland in the 15th century and incorporated them into their cuisine.
Peri-Peri chicken is known for its spicy, rich, and tangy flavors, made from a marinade or sauce that includes the key ingredient: peri-peri (or bird’s eye) chili peppers. The dish has become a signature specialty of South African and Angolan cuisine, but it has gained international fame due to restaurant chains like Nando’s, which specialize in this deliciously spicy dish.
Ingredients:
For the Peri-Peri Sauce:
- 10-12 Peri-Peri chillies (or bird’s eye chillies)
- 5 cloves of garlic
- Juice of 2 lemons (about 120 mL / 1/2 cup)
- 2 tablespoons white vinegar
- 2 teaspoons paprika
- 2 teaspoons oregano
- Salt to taste (start with about 5ml / 1 teaspoon)
- 60ml olive oil (1/4 cup)
For the Chicken:
- 1 whole chicken (about 1.5 kg / 3.3 lb), cut into pieces
- Salt to taste (about 1 teaspoon)
- Black pepper to taste (about 1/2 teaspoon)
- Lemon slices and fresh coriander (cilantro) for garnish
Preparation:
- Prepare the Peri-Peri sauce: In a blender, combine the Peri-Peri chillies, garlic, lemon juice, white vinegar, paprika, oregano, salt, and olive oil. Blend until you have a smooth sauce. This can be very spicy, so adjust the number of chillies according to your tolerance.
- Marinate the chicken: Place the chicken pieces in a large bowl. Season with salt and black pepper. Pour over about two-thirds of the Peri-Peri sauce, reserving the rest for later. Toss the chicken in the sauce until well coated. Cover and refrigerate for at least 2 hours, or ideally overnight to let the flavours permeate.
- Cook the chicken: Preheat your oven to 200 degrees Celsius (around 392 degrees Fahrenheit). Transfer the chicken pieces to a roasting pan and roast for about 45 minutes, or until the chicken is cooked through and the skin is crispy. Baste with the remaining Peri-Peri sauce halfway through cooking for extra flavour and moistness.
- Serve: Allow the chicken to rest for a few minutes before serving. Garnish with lemon slices and fresh coriander. Serve the Peri-Peri chicken with sides of your choice. Enjoy your spicy, flavourful African Peri-Peri Chicken!
Remember, the spiciness can be quite high depending on the amount and type of chillies used. Adjust the heat according to your preference.
Enjoy your culinary journey to Africa and Portugal with this flavourful and unique dish!