Peri-peri chickens with jacket potatoes and steamed baby cabbage

Peri-peri chickens with jacket potatoes and steamed baby cabbage

TO DRINK: Saronsberg Viognier 2009

Peri-peri chickens with jacket potatoes and steamed baby cabbage

Serves: 4
Cooking Time: 1 hour 20 mins plus extra for marinating

Ingredients

  • 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

Instructions

1

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.

2

Marinate the chickens in the sauce for at least 2 hours.

3

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.

4

Serve the chickens hot with the potatoes and cabbages.

Notes

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.

 

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