After many trials, recipe search and blending 3 or more recipes, the periperi chicken was a success! Enjoy!
Roast periperi chicken
1/3 cup Peri Peri Sauce (below)
1tsp Fresh ginger, minced
1 Garlic clove, minced
1 Lime juice
1tsp Dried chilli flakes
Salt and freshly ground black pepper
For the roast chicken, combine all of the ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight.
Preheat the oven to 180˚C.
Place the chicken into a roasting tray and pour the marinade over the chicken. Bake for 80 – 90 minutes, basting frequently.
1/2 cup vegetable oil/olive oil
1/2 red sweet pepper
2 tsp salt
70ml white vinegar
1/2 lemon juice
5 cloves garlic
2 Tblsp oregano
small red chillies-
1-3 for mild sauce
4-6 for Hot sauce
7-10 for Very Hot sauce
10 & up- Crazy Hot
Chop peeled garlic, sweet red pepper and chillies into small pieces (discard stems, but keep the seeds from chillies and sweet pepper)
Heat vegetable oil or olive oil in a large sauce pan on a low to medium heat, when oil is hot, add the chopped garlic and sweet red pepper, the juice of half a lemon, the white wine vinegar and simmer gently for 10 minutes
DO NOT ADD THE CHILLIES TO THE PAN AT THIS STAGE YET
Remove pan from heat, add the chillies, oregano, salt and stir thoroughly
ALLOW TO COOL
When sauce has cooled, blend it into a fine puree.