TO DRINK: Saronsberg Viognier 2009
Peri-peri chickens with jacket potatoes and steamed baby cabbage
- PERI-PERI SAUCE
- 500ml (2 cups) mixed red chillies
- 12 garlic cloves
- 100ml whisky
- juice and zest of 4 lemons
- 1 litre (4 cups) canola oil
- 2 butterflied chickens
- 8 medium potatoes
- 4 baby cabbages, steamed
To make the peri-peri, blend the chillies and garlic in a food processor until finely chopped. Add the whisky, lemon juice and zest. Blend for a further 20 seconds. With the motor running, slowly pour in the oil until a smooth emulsion is formed.
Marinate the chickens in the sauce for at least 2 hours.
Prepare the braai to medium. Wrap the potatoes securely in foil and place them in the hot coals until soft – they will take about 1 hour. At the same time, braai the chickens until cooked through, basting regularly with themarinade. Steam the cabbages until tender, about 15 – 20 minutes.
Serve the chickens hot with the potatoes and cabbages.
Be careful not to use very hot chillies: the bulk should be lovely mild ones like red jalapenos. The sauce will keep well in a bottle in the fridge if it hasn’t all been gobbled up with the chicken.