Gail's Mozambican Peri-Peri Chicken

 
trh-gails-mozambican-peri-peri-chicken
Ingredients
1 kg of Chicken pieces, I used wings
1/2 cup Olive Oil
1/2 cup Lemon Juice
1/2 cup Vinegar
1/4 cup Paprika
2 1/2 tbsp Peri Peri powder
1 1/2 tsp dried chilli flakes
1 tbsp Origanum
2 cloves Garlic minced
3 Bay leaves crushed
1 tbsp brown sugar
Salt and black pepper to taste
Mix all of above in a dish for marinade. Adjust the taste as you desire.
1/4 cup of Fresh Cream
Method:
Place the chicken pieces into the dish and allow to marinade for at least 2 hours in fridge.
Prepare your barbecue/braai or you can grill in oven on 180° for 35 minutes.
Baste with marinade turning once.
Reduce the remaining marinade in a saucepan over a high heat setting.
Once the sauce has reduced, add the cream and stir. Cook for 2 minutes.
There you have a tasty Peri-Peri sauce to drizzle over your chicken before serving. Enjoy!
Recipe adapted from The Flying Cook
Prepared, tried and tested by:  Gail Haselsteiner

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
×
×
WordPress Popup