What to cook: Peri-peri chicken and pan fried bread

more than a year ago
Peri peri chicken and pan fried flat bread by Capsicum Culinary Studio
Peri peri chicken and pan fried flat bread by Capsicum Culinary Studio
In our What to Cook series we asked some of our favourite Joburg chefs to share a lockdown recipe to try at home during our many weeks of isolation.

This week Chef Bernice Warne from the Capsicum Culinary Studio – South Africa’s largest chef school – shares her classic peri peri chicken recipe with us.

Homemade Peri–Peri sauce

½ cup white vinegar
½ cup freshly squeezed lemon/ lime juice
½ cup olive oil
40ml chili powder
40ml paprika
40ml salt
40ml chopped garlic
10 bird’s eye chilies, finely chopped, keep seeds in for the heat.
Put all the ingredients in a food processor and blend until well combined. The sauce improves with time and will be fierier after standing for a while.

Peri-Peri Chicken

(Serves 2)
1 tablespoon butter
200g boneless chicken breast fillets – skin removed and cubed
1 garlic clove – crushed
2 tablespoons homemade peri-peri sauce
Juice of ½ lemon
125ml cooking cream
Salt and pepper to taste
Garnish with chopped parsley
Serve with pan fried bread or crusty rolls
In a very hot skillet/frying pan, melt the butter and fry the cubed chicken pieces until golden brown on both sides.
Add garlic and peri-peri sauce and allow to fry for another minute or so until fragrant then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5 – 7 min or until cooked. Served with fried bread.

Pan fried bread

1 cup of cake flour
5ml baking powder
15ml olive oil
125ml yoghurt
Pinch of salt
Mix all the dry ingredients and stir in the wet ingredients, you might need to add a drop of water if you find the dough to be dry. The dough will need to be rolled out to approximately 1 cm thick on a lightly floured surface. Cut into rounds.
Fry in a medium to high frying pan with some cooking oil until golden on both sides and soft to the touch. Serve with the chicken.


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