Piri Piri Chicken (Quick Stir Fry Version)

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • 1. Make a couple of slits on the thickest part of the chicken.
  • 2. Stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. Set aside.
  • 3. Heat a griddle pan – sear the chicken on both sides on a hot griddle.
  • 4. The garlic should be a little softened by this, so remove it from the slit in the chicken. Add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
  • 5. Cook the peppers on the same griddle pan slightly, simply to soften them a bit.
  • 6. Take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. Cook in a preheated hot oven for 25-30 minutes.
  • SLOW COOKER METHOD:
  • This is a perfect dish for the slow cooker.
  • Combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. Let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. It would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. I would add a little bit more white wine in there – say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
  • STIR FRY VERSION (shown in pic above):
  • Due to lack of time, I had to make a stir fry version at the class, as shown in the pic above. I didn’t make a separate sauce, I just cooked everything together in one pan and it came out lovely. I felt it needed the sauce, to get the real flavour, but we didn’t have enough time to make the sauce.
  • VARIATION:
  • If stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. Saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first). Stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. Serve on a bed of rice or cous cous salad. (For guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!).
  • Recipe by Ginni Kathuria Kelley.
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