Peri-Peri Chicken

The first Europeans to set foot in South Africa were the Portuguese explorers. They added fish dishes and peri-peri to the melting pot. All the larger cities of South Africa have a wide range of restaurants that specialise in Greek, Italian, Chinese, Mexican, Portuguese and even Cajun ethnic food. Naturally, there are plenty restaurants that serve traditional local dishes.


  • 500 grams chicken tenderloins
  • seasoned flour
  • 1/4 cup olive oil
  • 3 cloves crushed garlic
  • 3 tbsp fresh chopped coriander leaves or parsley
  • 2 tsp chicken stock powder
  • 1/2 red chile — sliced
  • 3 tbsp lemon juice
  • 1 kg baby potatoes — parboil and quarter

Peri-Peri basting sauce

  • Sprinkle the chicken with the seasoned flour.
  • Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili and lemon juice to make a paste. Toss the chicken into the mixture to coat.
  • Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked. Add the potatoes and peri-peri sauce and warm through. Serve with extra peri-peri sauce, Portuguese rolls and fresh sambal salads, e.g. chopped onion, cubed avocado, diced cucumber, cubed tomato, cubed pineapple etc.

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