NANDOS CHEAT PERI PERI CHICKEN
2-6 red chillies chopped, ( I used 5 green chillies ) depending on your taste, how strong you want it.
1 large red pepper
juice of 1 lemon
2 tablespoons paprika
2 tablespoons peri peri powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red chili powder
½ cup olive oil
5 cloves minced garlic
1 tablespoon oregano
pinch of sugar
Blend all ingredients together, place in a jar. Wash and cut chickens in half or quarters, remove skin, ( I left the skin on ) make 3 slits in each piece, pour over the chicken and coat well let marinade for 4 hours, turning every hour. Heat oven to 180ºC. Roast chicken for 30 mins. Turn halfway during cooking, keep basting with marinade. After 30 mins turn oven down to 160ºC and cook a further 15 to 20 mins, continue basting with marinade. In the last 7 mins of cooking time set oven to grill to blacken and crisp the skin further. Serve the reserved sauce with the chicken. Heat in a pot and add a little hot water, keep stirring until sauce thickens. Serve with lemon wedges. Enjoy !
Source and Photo: Gail Haselsteiner
