Shane’s Family Dinner Chicken and Vegetables

TRH Shane's Family Dinner
Baby potatoes
Boil potatoes in little water until soft
Add clove of garlic and little olive oil
Add some thyme

Shane’s Veggies
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

 

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