Chicken Peri Peri

Chicken is cooked in peri peri sauce for this recipe. Peri peri sauce is prepared from African Bird's Eye chilli aka piri piri which is of Portuguese-African origin. I couldn't gain access to one and hence substituted with our equivalent red chilies and peppers.

Peri Peri sauce:

• Dried red chilies - 10 - 12 
• Dried kashmiri red chillies - 2
• Red bell pepper - half (4 small cubes size)
• Garlic pods - 6
• Bay leaves - 2
• Smoked paprika powder - 1 tsp
• Olive oil - 25 - 30 ml
• Rice vinegar/ lemon juice - 1 tsp
• Salt
• Grind all this to a paste without adding water. 
• Note : Both dried red chili and kashmiri chili is to be soaked in hot water for 30 mins so as to ease the grinding.

For the marinade:(minimum 1 hr/overnight for better flavor infusion)

• Chicken legs - 3 (approx 450g)
• Add 5 - 7 tsp of prepared sauce.
• Infuse charcoal to the marinade for added smokey flavor

Preparation:

• In a hot pan, place the marinated chicken legs (do not add oil as the sauce has enough olive oil) and cook for 20 mins altogether - 10 mins on each side. 
• Can add left over marinade/little water (if it sticks to the pan) which will get reduced as the chicken cooks

Happiee Cooking !!😊