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 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
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.