MOZAMBIQUE CHICKEN PERI PERI
8 Whole Baby chicken (petit poussin)
150ml African Volcano Peri Peri marinade (medium strength)
100ml Olive oil
Salt and pepper to taste
50ml Freshly squeezed lemon juice
50ml Clarified butter
150ml African Volcano Peri Peri sauce (for dipping)
Clean and trim the chicken as required, either spatchcock or butterflied.
Mix the peri peri marinade with the olive oil and pour liberally over the chicken. Marinate
for 6 -36hours, in a sealed container. Reserve and keep chilled in the fridge at 3DegC.
Drain and reserve the chicken portions. Place on a baking tray, presentation side down.
Cook in a moderately hot oven (GM 6 or 200c) for approx 15-20 minutes. Brush the
chicken with the marinade, ensuring that all pieces are liberally coated.
When cooked, serve on savoury rice, with a little lemon butter and fresh lemon wedges.
Use the peri peri sauce to reinforce the base flavours of the herbs, chilli and garlic that is