A peri-peri chicken braai recipe worth celebrating over.
As we get ready for National Braai Day, here is a delicious peri-peri chicken recipe by Chef Pieter from Leopard’s Leap. This recipe is truly one of a kind received from his grandmother’s Portuguese neighbors in Mozambique around the year 1965. Make sure you enjoy it with a glass of 2014 Culinaria Chenin Blanc and some good company.
Butterfly the chicken by removing the spinal cord. Remove the tips of the wings to prevent them from burning.
Place the removed bones, giblets, and wingtips in a small saucepan with the onion, garlic clove, bay leaf, and peppercorns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually, add 4 tbsp of the marinade to create your sauce.
For the marinade: Mix the white wine, oil, lemon juice, garlic, spices, and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24 hours.
Remove from the marinade put on the roster and braai for 40 Minutes over moderate coals. Baste with the marinade on every turn.
Remove from the fire and season with salt.
The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.
Butterfly the chicken by removing the spinal cord. Remove the tips of the wings to prevent them from burning.
Place the removed bones, giblets, and wingtips in a small saucepan with the onion, garlic clove, bay leaf, and peppercorns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually, add 4 tbsp of the marinade to create your sauce.
For the marinade: Mix the white wine, oil, lemon juice, garlic, spices, and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24 hours.
Remove from the marinade put on the roster and braai for 40 Minutes over moderate coals. Baste with the marinade on every turn.
Remove from the fire and season with salt.
The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.
