Cheekier than Nandos, with the tangiest, most delicious Peri Peri sauce you'll ever eat.
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Serves
4
Whole Chicken
Bay Leaf
Smoked Paprika
Dried Oregano
Chilli
Red Wine Vinegar
Lemon
Garlic
Red Onion
Bell Pepper
Drained Cooked Black Beans
Basmati Rice
Salt
Black Pepper
Olive Oil
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Serves
4
Whole Chicken
Bay Leaf
Smoked Paprika
Dried Oregano
Chilli
Red Wine Vinegar
Lemon
Garlic
Red Onion
Bell Pepper
Drained Cooked Black Beans
Basmati Rice
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F
Step 2.
Place chicken in a baking tray. Cover with olive oil. Add two tsp paprika and a tsp of dried oregano. Rub it in. Place chicken in the oven for 30 minutes.
Step 3.
Meanwhile, prep the sauce. Cut peppers and red onion into chunks and add to a baking tray. Cut a lemon in half. Add the lemon halves, face side down. Add your chillies to the tray. Drizzle olive oil over everything. Place the tray in the oven for 40 minutes.
Step 4.
After 30 minutes, remove the chicken and baste it in the juices. Place it back in the oven for another 30 minutes.
Step 5.
When the vegetables and lemon are charred and soft, remove from the oven.
Step 6.
Place the onion and peppers into a blender. Add the juice of the roasted lemons. Add cloves of grated garlic, the zest and juice of a fresh lemon, 2 tsp of smoked paprika, two tsp of dried oregano, a tsp and a half of red wine vinegar, a tsp of olive oil and a good pinch of salt and pepper. Blitz until you have a smooth orange sauce.
Step 7.
Pour the sauce into a frying pan and add two bay leaves. Allow the sauce to gently bubble away for a couple of minutes so the bay leaves can infuse.
Step 8.
While the sauce is getting on, take your chicken out of the oven. Baste it in the juices and remove from the tray. Hack it up roughly.
Step 9.
Serve the chicken on a bed of basmati rice and black beans. Pour your sauce over the top. Enjoy mob, this one is a winner.
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Notes (1)
L
Lisa M.
8 months ago
I love this sauce, easy to make and very tasty!! It's become a regular in my house.
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