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Piri Piri Chicken

Piri Piri Chicken.

Ingredients:

  1. 1 chicken (about 3 pounds)
  2. 3 sprigs thyme
  3. 4 garlic cloves
  4. 1 teaspoon smoked paprika
  5. Sea salt
  6. Black pepper
  7. Olive oil
  8. 2 red onions
  9. 4 ripe tomatoes
  10. 6 fresh chilies
  11. Red wine vinegar
  12. Extra virgin olive oil
  13. (for the salsa)
  14. 1 x 8 ounce jar pickled jalapenos
  15. Bunch of fresh coriander


Directions:

  1. Split the chicken in half along the backbone.
  2. Using a pestle and mortar crush the thyme, 1 garlic clove, paprika, and a pinch of salt and combine to a paste.
  3. Combine this paste with 2 tablespoons olive oil and use it as a marinade to rub all over the chicken halves, both inside and out.
  4. Cover with kitchen film or wrap and leave for at least 2 hours and preferably overnight in the refrigerator.
  5. Fire up the grill.
  6. Next quarter the onions, halve the larger tomatoes, and place in a griddle pan on the heat with the chilies and the remaining three garlic cloves and cook for 5 to 10 minutes until all pieces are visibly charred.
  7. Remove the skins and peel them from the garlic and onions, and add all the cooked vegetables to a blender with a splash of red wine vinegar and a measure of extra virgin olive oil.
  8. Run until smooth, adding a little water if needed to make it smooth and seasoning if necessary.
  9. Add the chicken halves to the grill and cook all over for 8 to 10 minutes turning regularly.
  10. Move to a cooler part of the grill and, still turning regularly, continue until cooked thoroughly.
  11. At the same time prepare the salsa by blending the jalapenos, coriander, and a splash of pickle juice until smooth.
  12. Serve the cooked chicken with the Piri Piri sauce and jalapeno salsa and sweet potato wedges
  13. Serves 4 to 6

Vegetarian’s Barbecue
Delight


Ingredients:

  1. 2 tablespoons olive oil
  2. 1 teaspoon olive oil
  3. 1 cup parsley leaves
  4. ½ cup cilantro leaves
  5. 1 jalapeno pepper, seeded and chopped
  6. 4 garlic cloves
  7. 2 tablespoons white wine vinegar
  8. 2 tablespoons water
  9. 1.1/4 cups water
  10. 1 tablespoon lime juice
  11. Salt
  12. Black pepper
  13. 1.1/4 cups water
  14. 1 cup couscous
  15. 1 teaspoon lime zest
  16. ¼ cup toasted pumpkin seeds
  17. 1 cup fresh spinach
  18. 1 x 16 ounce can kidney beans, rinsed
  19. and drained
  20. 16 ounce extra firm tofu, pressed
  21. 2 summer squash
  22. 4 scallions

Directions:

  1. Presoak the skewers to avoid burning.
  2. In a small saucepan heat 2tablespoons of oil over medium heat.
  3. Add the oregano and cook for 30seconds and set aside to cool. In a food processor combine the parsley, cilantro, chili peppers, garlic, vinegar, 2 tablespoons water,
  4. lime juice, olive oil, cooked oregano, salt, and pepper and
  5. process until well mixed and set to one side.
  6. Place 1.1/2 cups of water in a medium saucepan and bring to a boil.
  7. Add couscous, reduce the heat to a minimum, cover, and cook until all the water has been absorbed about10 minutes.
  8. With a fork, fluff the couscous while adding a teaspoon of olive oil, pumpkin seeds, spinach, and beans.
  9. Cover the pan and continue to cook until the spinach wilts then season
  10. with salt and pepper and set to one side.
  11. Cut the tofu into ½ inch cubes.
  12. Cut both squashes in half lengthways, and each half into slices of ½ inch in width.
  13. Cut the onions into pieces of 1 inch.
  14. Thread onto the skewers the squash, piece of tofu, and scallions alternating each time.
  15. Fire up the barbecue.
  16. Brush the skewers with oil and grill, turning frequently, until cooked in about 5 or 6 minutes.
  17. Season and serve with couscous, vegetables, tofu, and sauce.
  18. Serves 4

Christmas Party Chicken
Barbecue


Ingredients:


25 good quality chicken wings
(for the marinade)
5 scallions, finely sliced
5 tablespoons honey
2 tablespoons soy sauce
1 red chili, sliced
1 inch piece of ginger, grated
4 sprigs of thyme


Directions:

  1. In a large bowl mix together the scallions, honey, soy sauce, sliced chili, grated ginger, and thyme until they make a sticky sauce.
  2. On a shallow tray place all the chicken wings so that none overlap.
  3. Pour the marinade over the wings and cover with kitchen film or wrap and refrigerate for 24 hours.
  4. Fire up the grill and cook the wings for 15 to 20 minutes, when the meat will be darkened and the juice running clear.
  5. Serve immediately as finger food with a selection of side dishes.
  6. Serves 6 to 8