Peri Peri Chicken- Mozambique

peri peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can control spice levels and reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical than breasts.

Prep the ingredients by blending different types of peppers, mainly chili peppers, but using bell peppers instead for less spiciness.

Add green onions, yellow bell pepper, red bell pepper, thyme, 5 or more garlic cloves, dry parsley, bay leaves, ginger, lemon, Rico garlic and herb spices, and Maggie seasoning to the blender and blend until smooth.

Core the chicken by slitting the surface to allow the seasoning to penetrate.

Marinate the chicken with the blended mixture and let it sit in the refrigerator for 2 to 3 hours.

Preheat the oven to 350°F.

Place the marinated chicken in an oven-safe tray, cover with foil, and bake for 40 minutes.

Cut the potatoes in half, then cut each half into 4 to 5 equal pieces for wedges.

Pre-season the potato wedges with oregano, parsley, black pepper, garlic and herb spices, and Maggie seasoning, then add a little olive oil.

Coat a few pieces of the wedges with flour to test the outcome of the cooking method.

After 40 minutes, coat the chicken with some leftover peri peri sauce and return it to the oven for a few more minutes.

Cook the wedges until they are done, noting that they take longer than normal fries due to their size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens