Boil potatoes in little water until soft
Add clove of garlic and little olive oil
Add some thyme
Boil Mcain Peas & carrots
add little sugar
2 x stick cinnamon and boil until tender
Drain and Seve hot
Shane’s Mozambican Peri – Peri Chicken
1 kg of Chicken pieces, I used wings
1/2 cup Olive Oil
1/2 cup Lemon Juice
1/2 cup Vinegar
1/4 cup Paprika
2 1/2 tbsp Peri Peri powder
1 1/2 tsp dried chilli flakes
1 tbsp Origanum
2 cloves Garlic minced
3 Bay leaves crushed
1 tbsp brown sugar
Salt and black pepper to taste
Mix all of above in a dish for marinade. Adjust the taste as you desire.
1/4 cup of Fresh Cream
Place the chicken pieces into the dish and allow to marinade for at least 2 hours in fridge.
Prepare your barbecue or you can grill in oven on 180° for 35 minutes.
Baste with marinade turning once.
Reduce the remaining marinade in a saucepan over a high heat setting.
Once the sauce has reduced, add the cream and stir.
Cook for 2 minutes.
There you have a tasty Peri-Peri sauce to drizzle over your chicken before serving. Enjoy!
Recipe courtesy of The Flying Cook
Prepared, tried and tested by: Shane’ Toll