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Piri Piri Chicken (Portuguese)

Whenever Arun & I go for our bi-monthly shopping or for the movies, we make sure that we don't miss a meal at "Nandos". As for those who haven't heard of this restaurant, it is a Portuguese restaurant, famous for its flame grilled Portuguese Peri-Peri (Piri Piri) chicken. The succulent chicken thighs are marinated in a special Portuguese sauce called Piri Piri and then flame grilled and served with chips (thick french fries). Its an heavenly experience which I can't even explain. :) Piri Piri is a type of chilli pepper, which has a peculiar hotness that heats up the palate and gives the sauce that fiery touch to it.


So I thought of bringing this heavenly experience to our kitchen but without the piri piri chilli!! "Nandos" secret ingredient will be a mystery forever but we surely can make a good piri piri sauce at home and put in some homely essence to that heavenly experience.

Ingredients:
  • 4 large chicken thighs (preferably skin and bone)
  • 1 red capsicum (bell pepper)
  • 1 green capsicum (bell paper)
  • 6 sprigs of fresh thyme (optional)
  • olive oil (seasoning)
  • salt and pepper (seasoning)
For Piri Piri Sauce:
  • 1 medium red onion
  • 4 cloves of garlic
  • 2 green chillies
  • 2 tbsp paprika
  • 2 lemons
  • 4 tbsp whit wine vinegar (or the ordinary vinegar)
  • 2 tbsp Worcestershire sauce (optional)
  • a large bunch of fresh basil
Method:
  1. Put the chicken thighs on a chopping board (skin side down) & take your chapathi belan (pastry roller) and beat the pieces few times to make the meat flatter.
  2. Drizzle with olive oil and season the thighs with salt and pepper.
  3. Heat a non stick flat griddle pan & put the chicken thighs on it (skin side down). Cook till golden underneath, then turn over.
  4. When the chicken is getting golden both sides, make the piri piri sauce.
  5. Peel and chop the onion and add it to your blender/mixer. Add the peeled garlic, chillies, paprika, zest of both lemons and juice of 1 lemon to the blender/mixer. Also add the vinegar, Worcestershire sauce, salt & pepper to season and the whole bunch of basil and 2 tbsp of water. Make a smooth paste.
  6. Chop the capsicum into thick strips and add with the roasting chicken. Shake the griddle and make space for the capsicum to roast along with the chicken. Turn the chicken and capsicums frequently.
  7. Preheat the oven on to 200° celcius/gas 6.
  8. Take an oven roasting tray and pour in the piri piri sauce. Now transfer the chicken and capsicum from the griddle to the roasting tray and smear the sauce all over with a spoon. Put the thyme sprigs on top of the chicken. Put the tray into the oven.
  9. Open the oven after 15 minutes and turn the chicken. Cook for another 15 minutes.
  10. Take out the tray of chicken and capsicum at the time of your meal and serve with some "English Roasted Potatoes" (For this recipe, please click the "English" category of the blog).
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