This time I’m bringing my home to the restaurant. Good luck Nandos.
Peri Peri Chicken
Prep Time: 40 minutes
Cook Time: 1 hour 35 minutes
Serves: 4
INGREDIENTS
Peri Peri Sauce
1 white onion, cut in quarters and peeled
2 red bell peppers
7 Thai red chilies, stems removed
1 lemon, zested and juiced
1/3 cup (78ml) white distilled vinegar
4 teaspoons (10g) smoked paprika
3/4 teaspoon (0.5g) dried oregano
3/4 teaspoon (3g) ground white pepper
8 cloves garlic, roughly chopped
1 tablespoon (15g) light brown sugar
1 bay leaf
1 ½ tablespoons (18g) whisky, (optional)
Splash of water or lemon juice, if needed
Salt, to taste
1-2 tablespoons (18g) honey, (optional)
1/2 cup (120ml) vegetable oil
3 cloves garlic
Peri Peri Chicken
1 whole chicken, cut into 4 pieces (leg and thigh attached and breast and wing attached)
Salt and pepper, to taste
Peri peri sauce, for basting
Vegetable oil or cooking spray, for greasing grill
Perinaise, to serve
Grilled corn with peri peri compound butter
Peri peri compound butter garlic bread
Peri peri fries
INSTRUCTIONS
For The Peri Peri Sauce
Place a wire rack over an open flame on your stovetop. Add the white onions and cook until charred on all sides. Transfer to a metal bowl and then add the bell peppers to the open flame. Cook the bell peppers on all sides until deeply charred all over. Transfer the peppers to the bowl as well, cover with plastic wrap and let steam for 10 minutes.
Remove the root end of the onion and add to a blender. Remove the skin from the bell pepper by wiping away the char with a paper towel. Remove the stem and seeds as well and cut the pepper into large pieces. Add to the blender.
In addition to the onion and pepper, add the Thai chilies, vinegar, paprika, oregano, white pepper and garlic to the blender. Blend on high speed until smooth.
Pour the sauce into a saucepan over medium heat and stir in the brown sugar, bay leaf, and whisky. Increase the heat to medium high to bring to a boil.
Remove the bay leaf and reduce the heat to low and simmer for 20 minutes to reduce the sauce.
After the sauce has reduced, add back to the blender. Add a splash more of lemon juice or water to loosen the consistency slightly, season with salt to taste and add the honey. Blend on high speed to get as smooth of a sauce as possible.
Once smooth, with the blender running, stream in the vegetable oil until combined. At the end of adding the oil add in the garlic cloves and blend another minute or so until smooth.
Strain through a fine mesh strainer into a mixing bowl over an ice bath, and cool completely. Season with salt to taste.
For The Peri Peri Chicken
Preheat the oven to 325℉ / 163℃.
Cover a sheet tray with foil and top with a wire rack. Place the chicken pieces, skin side up, on the wire rack and season generously with salt. Lightly brush the chicken with the peri peri sauce.
Bake for 45 - 50 minutes or until the internal temperature is 160℉ / 71℃.
Light up your grill with one hot side and one cold side. Grease the grates with oil. Add the chicken to the hot side of the grill. Baste and flip the chicken pieces every 15 seconds or until the chicken is charred in spots and the sauce glazes the chicken all over.
Serve immediately with the peri peri fries, garlic bread, grilled corn and perinaise.
Perinaise
Prep Time: 15 minutes
Cook Time: 0 minutes
Makes 2 ½ cups
INGREDIENTS
2 large egg yolks
Salt, to taste
2 cloves garlic, grated
1 tablespoon (15g) Dijon mustard
1 ¼ cups (295ml) vegetable oil
1 tablespoon (15g) cold water
1 tablespoon (14g) lemon juice
1/4 cup (55g) peri peri sauce
INSTRUCTIONS
In a medium bowl, whisk together the egg yolks, salt to taste, garlic, and mustard until combined.
While whisking, add a few drops of oil and then as the oil incorporates slowly increase the amount added to a slow, thin stream. Once the mixture starts to thicken, add the water and then keep adding the oil until you have a thick, emulsified sauce.
Stir in the lemon juice and peri peri sauce. Serve immediately or refrigerate until ready to use.
Peri Peri Compound Butter
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes 1 1/2 cups
INGREDIENTS
1 cup (112g) salted butter, softened
⅓ cup (72g) peri peri sauce
INSTRUCTIONS
Add the softened butter to a medium bowl and beat on high speed with a hand blender until smooth. Mix in the peri peri sauce until homogenous. Keep out at room temperature until ready to serve. If making ahead, store in the refrigerator and bring back to room temperature before using.
Grilled Corn with Peri Peri Compound Butter
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves 4-6
INGREDIENTS
4 corn on the cob, husks and silks removed
Peri peri compound butter, at room temperature
Cilantro, to garnish
Preheat a grill over medium high heat.
Cut the corn cobs in half. Grill the corn until lightly charred in spots and the kernels are bright yellow and tender.
Remove to a serving plate, top with some peri peri compound butter and cilantro leaves and enjoy while hot.
Peri Peri Compound Butter Garlic Bread
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 4-6
INGREDIENTS
1/2 cup (110g) peri peri compound butter, at room temperature
1-2 cloves garlic, finely chopped
1/4 cup (4g) finely chopped parsley
1 baguette
INSTRUCTIONS
Preheat the oven to 375℉ / 190℃.
In a bowl, combine the peri peri compound butter, garlic, and parsley.
Cut the baguette in half lengthwise, then cut in half again crosswise to create 4 pieces.
Spread the butter on each side and place, cut side up, on a sheet pan. Bake for 15 minutes or until the bread is golden brown and toasted.
Cut into pieces and serve immediately.
Peri Peri Fries (Chips)
Prep Time: 30 minutes
Cook Time: 15 minutes
Serves 4-6
INGREDIENTS
Seasoning
2 teaspoons (8g) garlic powder
1/2 teaspoon (0.5g) onion powder
1/2 teaspoon (1g) ground cumin
1 teaspoon (1g) coriander powder
1 teaspoon (4g) lemon pepper seasoning
2 1/2 teaspoons (5g) smoked paprika
1/2 teaspoon (1g) cayenne powder
1 tablespoon (11g) Kosher salt
1 1/2 teaspoons (10g) granulated sugar
Fries
3/4 cup (112g) all-purpose flour
1 teaspoon (4g) garlic powder
1/2 teaspoon (0.5g) paprika
1 1/2 teaspoons (8g) fine sea salt
1 cup (236ml) cold water, plus more to soak potatoes
2 pounds (900g) russet potatoes, peeled and cut into ⅓-½-inch thick batons
Salt, to taste
1-2 quarts (950ml - 1.9L) vegetable oil, for frying
INSTRUCTIONS
For The Seasoning
In a bowl, add all the ingredients and mix until combined. Set aside for after you fry the potatoes.
For The Fries
In a medium bowl whisk together the flour, garlic powder, paprika, salt, and water until a smooth batter forms.
Place potatoes in a bowl, generously season with salt, and cover with cold water. Let sit in the water for 10 minutes.
Drain the potatoes. Line a sheet pan with paper towels and lay out the potatoes in an even layer to pat dry.
Fill a heavy bottom pot just over halfway with vegetable oil. Heat the oil to 350℉ / 177℃. Line a sheet pan with a wire rack and have near the fry oil.
In batches, dip the potatoes into the batter and place directly in the fryer. Fry for 3-4 minutes or until golden brown and crispy. Remove to the wire rack lined sheet pan and sprinkle the seasoning generously over top of the hot fries. Repeat with the remaining potatoes and serve immediately.
