Mozambique: Peri Peri Chicken (Better than Nandos!)

Welcome to the fiery world of Peri Peri Chicken! Prepare yourself for a culinary adventure that will set your taste buds ablaze with an explosion of spices, herbs, and smoky flavours. Originating from the heart of Africa, this vibrant and robust dish has captivated food enthusiasts across the United Kingdom and beyond.

Peri Peri Chicken, also known as Piri Piri Chicken, takes its name from the Swahili term “peri peri,” which translates to “pepper pepper.” This dish embodies the spirit of exploration, with its roots deeply intertwined with Portuguese and African traditions. It is said to have been introduced by Portuguese explorers who voyaged to Africa, where they discovered the fiercely hot African Bird’s Eye Chilli, or peri peri pepper.

The shining star of this culinary masterpiece is undoubtedly the peri peri marinade. A harmonious blend of bold spices, aromatic herbs, and tangy citrus, this marinade is designed to infuse the chicken with an irresistible depth of flavour. From the fiery heat of the peri peri pepper to the zesty freshness of lemon and the earthy notes of paprika, each ingredient plays a pivotal role in creating the perfect balance.

To achieve the utmost tenderness and succulence, the chicken is marinated for a substantial period, allowing the flavours to penetrate deep into the meat. Whether you choose to use chicken thighs, drumsticks, or a whole bird, the result will be a juicy and aromatic delight that will leave your palate yearning for more.

Once the marinating process is complete, it’s time to face the heat. Grilling or roasting the chicken brings out its natural smoky essence, further enhancing the bold flavours bestowed upon it by the peri peri marinade. The intense heat of the grill creates a tantalising char, while the moist and tender meat beneath retains all of its succulence.

The magic of Peri Peri Chicken lies not only in its vibrant flavours but also in its versatility. Whether you prefer a mild and approachable spice level or you’re an adventurous heat-seeker craving an inferno on your palate, this dish can be customised to suit your individual taste. Adjust the amount of peri peri pepper to your liking, and feel free to experiment with additional spices or ingredients to make it uniquely yours.

Served alongside a vibrant salad, a mound of fluffy rice, or crispy chips, Peri Peri Chicken is a crowd-pleaser that will transport you to distant lands with each delectable bite. So, gather your ingredients, ignite your grill, and prepare to savour the explosive flavours of Peri Peri Chicken, a dish that celebrates the fusion of cultures and the joy of culinary exploration.

First you want to soak your Piri Piri Chillies, to do this get 1 cup of dried Piri Piri chillies and soak it in hot water.

Note: if you cannot find Piri Piri you can use dried whole Kashmiri chillies or Dried whole chillies

To start this recipe we need to start Spatchcock a whole chicken.

To spatchcock a chicken means to remove the backbone and flatten it before cooking. This technique helps the chicken cook more evenly and reduces the cooking time. Here’s a step-by-step guide to spatchcock a chicken:

1. Start with a whole chicken. Place it breast-side down on a clean cutting board.
2. Using a sharp pair of kitchen shears or poultry scissors, cut along one side of the backbone from the tail end to the neck. Repeat the cut on the other side of the backbone to completely remove it.
3. Flip the chicken over, breast-side up, and press down firmly on the breastbone to flatten the chicken. You can also make a small incision in the cartilage at the top of the breastbone to help it lay flat.
4. Optionally, you can trim off any excess fat or loose skin.
5. At this point, the chicken is spatchcocked and ready for seasoning or marinating according to your recipe.

Remember to practice proper food safety and sanitation when handling raw chicken. Wash your hands, cutting board, and utensils thoroughly with soap and hot water after handling the chicken to prevent cross-contamination.

Now you can proceed to cook the spatchcocked chicken using your preferred method, such as grilling, roasting, or pan-searing. Adjust the cooking time according to the specific recipe you are following, as spatchcocked chickens tend to cook faster than whole chickens.

Pre heat your oven at 200 degrees C

Next you want to drain your soaked piri piri chillies and then add the following ingredients to a blended or food processor.

Blend this until your have a nice thick paste (Like the image below)

• 1 cup of Piri Piri Chillies (Depending on how spicy you like it)
• 2 Tbsp Of smoked Paprika
• 6 Cloves of Garlic
• 1 Tsp Of coriander
• 1/2 cup of Red wine vinegar
• 1/2 Cup of olive oil
• 1/2 Tsp Black pepper
• 1 tsp of salt
• 1 tsp of oregano

Next you want to spread this paste all over your spatchcocked chicken!

Ensure that the rub covers the whole chicken and rub it in between the skin of the chicken. This will help the paste penetrate the meat giving you flavour through the whole chicken!

Now you want place the chicken skin side down and Place the chicken in the middle rack of the oven and bake for 20 minutes.

After 20 minutes, Flip the chicken over and spread the marinade drippings over the top of the chicken.

Bake for another 20 minutes or until the chicken reaches an internal temp of 165 Degrees F.

Now you’re ready to serve! Cut the chicken in Half or into quarters and serve with some rice, bread or what ever you like!