The most popular African dish from Mozambique! Peri Peri Chicken!

Make the marinade by pulsing 1 whole onion in a food processor until chopped.

Add 5 fresno peppers (with seeds) to the processor and pulse until combined.

Add 5 garlic cloves to the processor and pulse until mixed in.

Zest and juice 1 lemon, adding both to the mixture.

Add 2 bay leaves, crushed, to the mixture.

Add 1 teaspoon star anise to the mixture (optional).

Add 1 tablespoon smoked paprika to the mixture.

Add 1 tablespoon tomato paste to the mixture.

Add 1 tablespoon apple cider vinegar to the mixture.

Add a pinch of salt and black pepper to the mixture.

Pour in 1/2 cup extra virgin olive oil and pulse until the marinade is chunky but well combined.

Rinse 4 chicken thighs and pat dry with paper towels.

Place the chicken thighs in a bowl and add some of the marinade, saving some for later.

Marinate the chicken thighs in the refrigerator overnight for best results.

The next day, remove the chicken from the fridge and let it sit for a moment.

Wipe off excess marinade from the chicken thighs and place them on a plate.

Heat a pan over medium-high heat for sautéing the chicken thighs.

Equipment Needed

Allergens