Ingredients
1/4 cup fresh lime juice
2 tbsp cider vinegar
1/2 tsp paprika
1/4 tsp angostura bitters
1 tsp hot pepper sauce, or to taste
1 dried hot red chili
1 fresh chili (such as jalapeno)
2 cloves garlic
2 lb whole chicken breast, with skin and, bone
Directions
Combine the lime juice, vinegar, paprika, bitters and hot pepper
sauce in a glass baking dish.
Wearing kitchen gloves, split the dried chili with a sharp paring
knife and remove the seeds. Do the same with the jalapeno pepper.
Mash the peppers with the garlic into a smooth paste using a mortar
or an electric spice grinder. Add the paste to the lime mixture in
the baking dish and combine.
Toss the chicken pieces and swish them in the marinade until they are
completely coated. Cover and let marinate overnight in the
refrigerator.
Remove the chicken from the marinade and grill or broil until cooked
through and burnished, about 20 minutes on each side. Baste
frequently with the marinade. If the chicken looks like it is
beginning to burn, move it farther away from the heat source. Serve
hot with chilled orange sections and plenty of napkins.
Makes 4 servings.
NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g
Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg
Sodium: 178 mg
NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor
of many of our Acadian (and other southern) hot sauces. It enhances
lamb, beef and fish as well as chicken, and a splash in the glass
makes a mean Bloody Mary."
[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]
Posted by Fred Peters.
Servings: 4 servings
Chicken Peri-Peri Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Written recipes as a concept can be observed back into ancient history, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient cook books were just simple pictorial instructions for preparing food.
As we move on, we have a couple of books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of that time. By the advent of the 20th century, cooking publications were greatly in demand mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Chicken Peri Peri Sauce recipe.
