Mozambican Peri Peri Prawns and Chicken
Recipe Information
Mozambican Peri Peri Prawns and Chicken
Cultural Context
Originating from Mozambique, Peri Peri is a spicy sauce made from African bird's eye chili, garlic, and lemon. It reflects the country's rich culinary heritage influenced by Portuguese colonization and local ingredients. This dish has gained popularity globally, often featuring in Portuguese and African restaurants, celebrated for its bold flavors and vibrant heat.
Start by making the peri-peri sauce.
Blend together 20 African Birds Eye chilies, 1 roasted and peeled red pepper, juice and zest of 2 lemons, 10 garlic cloves, 1/3 cup red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1/2 teaspoon sugar, and salt to taste until smooth.
Taste the sauce to check for salt and adjust if necessary.
Marinate chicken pieces in the peri-peri sauce for at least 35 minutes, ideally overnight.
Preheat the oven to 180 degrees Celsius.
Place the marinated chicken in a baking tray and add garlic chives for extra flavor.
Bake the chicken for 45 minutes to 1 hour.
Prepare the prawns by adding the remaining peri-peri marinade right before cooking to avoid cooking them in the acid.
Place the prawns in the oven 15 to 20 minutes before the chicken is done.
For the coconut rice, boil 2 cups of basmati rice in a pot.
In a separate pan, heat some olive oil and sauté onions until they are sizzling.
Add coconut cream to the onions and let it simmer to combine flavors.
Once the chicken and prawns are ready, plate the dish and serve.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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