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Peri Peri Chicken Sauce
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Servings:
Author:
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Course:
condiments
Chicken
Cuisine:
African
Keywords:
peri peri sauce
Baked mustard chicken
🧂 Ingredients
1 large
red bell pepper
1 medium
onion
1 large
tomato
2 plump
cloves garlic
3
birds eye chilli (or something similar)
¼ bunch
coriander
1 tbsp
paprika
15 grams
brown sugar
30 grams
white wine vinegar
1
lemon zest and juice
100 grams
cold water
50 grams
light olive oil ((DO NOT USE EXTRA VERGIN - IT WILL MAKE YOUR SAUCE BITTER)
2 tsp
sea salt
1 tsp
chilli powder
1 tsp
smoked paprika
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
dried oregano
1 tsp
ground coriander seed
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Instructions
1
Mix all ingredients together.
2
Dice tomato and set aside.
3
Roughly chop, pepper, onion, garlic & chilli.
4
Sweat in a medium high pan with a little till translucent.
5
Add coriander stalks, paprika and sugar and cook for 30 seconds.
6
Add tomatoes and took til very soft and start catching at bottom of pan.
7
Switch off heat and stir in vinegar.
8
Transfer to blender and add coriander leaves lemon and cold water.
9
Blend for 1 minute on high then reduce to medium speed and emulsify oil into
sauce.
10
Transfer to sterilised jar, let cool to room temperature and store in fridge.
11
Season chicken liberally with peri peri seasoning and let marinate for ten
minutes.
12
In a medium high pan with a little oil, sear chicken till golden brown on both
sides.
13
Transfer to a bowl and liberally coat chicken in peri peri sauce.
14
Transfer to lined roasting tray and roast at 190°C for 15 minutes turning the
chicken halfway through. (Start with skin side down).
15
The chicken should be dark brown when it’s done.
16
Let rest for 2-3 minutes before serving.
17
Enjoy with extra peri peri sauce on the side.
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