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]
Servings: 4 servings
Chicken Peri-Peri Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius informs us how the ancient chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Moving our culinary historical trip onwards, we have a couple of cookery books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is popular today, but instead recipes for the types of food prepared for the rich. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and tastes led to a surge in manuscripts on cookery, many of which are kept safe in private libraries. Over the succeeding few centuries, the rich families of Europe competed to lay on the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it was during the 1800s that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes common in their social group. When we get to the 20th century, recipe books were highly popular mostly due to better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Chicken Peri Peri recipe.
