PERI PERI CHICKEN FEAST RECIPE BY TASTY
Here's what you need: chicken, olive oil, white vinegar, bird-eye chillis, garlic, medium onions, dried oregano, paprika, sugar, salt, pepper, roasted pepper, lemon, chip, smoked paprika, chili powder, garlic powder, white pepper, salt, mayonnaise, hummus
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
Steps:
- Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
- Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
- Cover and marinate in the fridge for at least 3 hours or overnight.
- Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise or hummus!
- To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
- Enjoy!
PIRI PIRI CHICKEN DIP RECIPE BY TASTY
Here's what you need: chicken breasts, cream cheese, piri piri sauce, cheddar cheese
Provided by Jordan Ballantine
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1103 calories, Carbohydrate 16 grams, Fat 79 grams, Fiber 0 grams, Protein 78 grams, Sugar 11 grams
PIRI PIRI POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, eggs, golden breadcrumbs, oregano, ginger, garlic powder, onion salt, cayenne pepper, paprika, lemon zest
Provided by Dhruv Vohra
Categories Appetizers
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Cut the chicken into small, nugget-sized pieces.
- Mix the Piri Piri spice mix in a bowl.
- Coat the chicken pieces in the spice mix, then the beaten egg, followed by the golden breadcrumbs.
- Bake for 12-13 minutes until chicken is cooked through.
- Serve with piri piri sauce.
- Enjoy!
Nutrition Facts : Calories 723 calories, Carbohydrate 71 grams, Fat 16 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
PIRI-PIRI CHICKEN
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h55m
Yield Serves 4-6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
PIRI PIRI CHICKEN
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Provided by Buckwheat Queen
Categories World Cuisine Recipes African
Time 5h5m
Yield 2
Number Of Ingredients 10
Steps:
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g
SLOW COOKER CHEESY CHICKEN AND BEAN DIP RECIPE BY TASTY
Here's what you need: rotisserie chicken, refried beans, cream cheese, sour cream, shredded cheddar cheese, taco seasoning, tortilla chip
Provided by Dhruv Vohra
Categories Appetizers
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set aside 1 cup (100 grams) of shredded cheddar cheese. Combine all other ingredients in crockpot and mix well.
- Cook on high for 1 ½ hours. Stir dip and add remaining cheddar cheese on top. Let cheese melt then eat with tortilla chips
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 20 grams, Fat 60 grams, Fiber 3 grams, Protein 43 grams, Sugar 5 grams
PIRI-PIRI (CHILLI DIP)
Piri-piri is a popular Tanzanian dip used for grilled meat and chicken. Sometimes it is also mixed and eaten with rice. It might seem like lot of ingredients, but the preparation is very simple. One of the good things about this sauce is that the quantity of chili powder can be adjusted to suit your personal taste. (In Tanzania, it is very hot). Got this on the net !
Provided by Mini Ravindran
Categories Spreads
Time 1h
Yield 400 grams
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4.2, Fat 0.4, SaturatedFat 0.1, Sodium 17.6, Carbohydrate 0.1, Sugar 0.1
PIRI-PIRI CHICKEN
Piri-piri 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 (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
Provided by Steven Raichlen
Categories Chicken Marinate Backyard BBQ Dinner Hot Pepper Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 19
Steps:
- For glaze:
- Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
- For chicken:
- Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
- Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
- Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
- Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
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