The Portuguese were the first Europeans to set foot on South African soil, bringing with them a treasure trove of delicious dishes. Their cuisine is a delightful fusion of traditional Portuguese, African and Eastern flavours. Portuguese cooking is definitely not just fish and chips, as many might think. They create a multitude of wonderful dishes from fish, yes, but also chicken, red meat, beans and other vegetables – visit Diaz Tavern in the deep Cape to experience this for yourself.
And our Portuguese brothers’ peri-peri chicken is perfect for my beloved braai. It’s served with just a salad and a fresh Portuguese roll (when I have time, I make the roll myself). It’s just the right meal for that lazy braai day.
Peri-peri chicken recipe
You will need:
- 1 large chicken
- 2 tablespoons butter
- 2 finely chopped garlic cloves
- 3 chillies (5 or more for extra kick)
- 1 tablespoon lemon juice
- 2 tablespoon vegetable or olive oil
- 1 teaspoon paprika
- salt and pepper to taste
Method:
Remove the chicken’s backbone with kitchen scissors and press the chicken flat. Rinse the inside thoroughly and the outside as well. Dry the chicken with kitchen paper. Cut a few slashes with a sharp knife through the thicker parts of the chicken’s flesh.
Make a paste by blending all the ingredients above very finely together and rub it thoroughly over the entire chicken. Let the chicken marinate for at least two hours, but preferably overnight.
When braaiing, the chicken is cooked slowly over moderate coals for about an hour, basting frequently with the drippings, and turning around every ten minutes or so.
Serving sauce:
Ingredients:
- 1/2 a cup vegetable or canola oil
- 2 whole garlic cloves
- 3 finely chopped red chillies (or more depending on the desired heat)
- juice of one a lemon
- 1 Tbs dried oreganum
- a handful of chopped parsley
Method:
Add all the ingredients except the parsley to a blender and pulse till just blended. Stir in the chopped parsley and drizzle over the carved braaied chicken.
Serve with lovely warm Portuguese rolls and the remaining basting sauce.
Enjoy!
