FABULOUS FRIDAY! :O)

HAPPY FRIDAY, ALL YOU KITCHEN GODDESSES!


HOPE YOUR WEEKEND IS FUN FILLED WITH GOOD FOOD, COLD DRINKS AND FABULOUS FRIENDS AND FAMILY!
IT'S GOING TO BE A SCORCHER IN JOZI THIS WEEKEND - 29 DEGREE'S ON SATURDAY AND 26 DEGREES ON SUNDAY.
PERFECT BRAAI WEATHER.


SO TODAY'S RECIPE IS PERI PERI CHICKEN! SERVED BEST WITH AN ICE COLD BEER!


CHICKEN PERI PERI


1 X FAT FREE RANGE CHICKEN
2 TBLSP CRUSHED, DRIED PERI PERI OR BIRDS EYE CHILLIES
2 TEASPOONS SALT
2 TEASPOONS DRIED OREGANO
4 MEDIUM CLOVES OF GALICE CRUSHED
1 LARGE LEMON
OIL FOR BRUSHING THE CHICKEN
PERI PERI SAUCE (RECIPE BELOW)


1. SPATCHCOCK THE CHICKEN
2. COMBINE THE CHILLI, SALT, OREGANO, GARLIC AND JUICE FROM HALF A LEMON IN A BOWL
3. RUB MIXTURE ONTO CHICKEN AND LEAVE TO MARINATE FOR ABOUT 2 HOURS
4. BRUSH CHICKEN WITH OIL AND PLACE ON BRAAI
5. BASTE WITH THE PERI PERI SAUCE
6. TURN CHICKEN REGULARLY UNTIL COOKED
7. SQUEEZE OTHER HALF OF LEMON ON CHICKEN WHEN COOKED


PERI PERI SAUCE


1/2 CUP VEGETABLE OIL
3 TBLSP BIRD EYE CHILLI
1 MEDIUM ONION
6 CRUSHED CLOVES OF GARLIC
1 INCH PIECE OF GRATED GINGER
1 TBSP OF PAPRIKA
2 TBLSP TOMATO PASTE
2 TEASPOONS SALT
2 TBLSP VINEGAR
2 TBLSP SUGAR
1/2 CAN CHOPPED TOMATOES


1. FRY THE ONION, CHILLI, GARLIC AND GINGER
2. TRANSFER TO A BLENDER AND ADD THE OTHER INGREDIENTS AND BLITZ UNTIL SMOOTH.
3. SEASON TO TASTE




HAVE A GREAT WEEKEND FOLKS!