Peri Peri Chicken With Raisins Recipes

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PERI PERI CHICKEN WITH RAISINS



Peri Peri Chicken With Raisins image

A recipe which is influenced by African and Mediterranean cuisine where the fire in the Peri Peri Chilies is balanced with the sweetness of the Raisins.

Provided by Vic Krishnan Kannan

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

8 habanero peppers
4 garlic cloves
20 g ginger
2 tomatoes
1 red onion
50 g raisins
50 g oregano
4 tablespoons olive oil
16 chicken wings
10 g salt
100 ml yoghurt
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala

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.

Nutrition Facts : Calories 698.8, Fat 46.8, SaturatedFat 11.5, Cholesterol 154.2, Sodium 1141.9, Carbohydrate 31.3, Fiber 5.3, Sugar 16.6, Protein 40.8

CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories     Chicken Recipes

Time 2h30m

Yield 4

Number Of Ingredients 17

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  • Remove livers to a bowl, and reserve marinade.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

PERI-PERI CHICKEN PILAF



Peri-peri chicken pilaf image

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

1 tbsp olive oil
pack of 6 skinless boneless chicken thighs , cut into large chunks
2 tbsp peri-peri seasoning
1 onion , finely chopped
2 garlic cloves , crushed
350g basmati rice
500ml hot chicken stock
3 peppers (any colour you like), sliced into strips
3 large tomatoes , deseeded and roughly chopped
small pack parsley , roughly chopped
2 red chillies , sliced (optional)
½ lemon , cut into wedges, to serve

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.

Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium

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