Chef RV Peri-Peri Chicken and Sauce

A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

Ingredients for the Perfect Peri-Peri Chicken

Meat

1 whole chicken (butterflied and converted to grams)

Chicken Rub

2-3 teaspoons rock salt 2-3 teaspoons cayenne pepper 1 tablespoon fresh cracked black pepper 2 tablespoons calamansi juice ½ teaspoon dried thyme ¼ teaspoon cinnamon powder

For Roasting

2 tablespoons minced garlic 2 tablespoons butter

For the Sauce

1 tablespoon minced garlic 60 grams mayonnaise 1 tablespoon hot sauce 1 tablespoon tomato catsup 1 teaspoon white vinegar 2 tablespoons water Juice of ½ lemon Parsley leaves (to taste) Salt and pepper (to taste)

Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

Preparing the Sauce:

1. Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2. Add the juice of half a lemon and a teaspoon of vinegar.
3. Toss in some parsley leaves and blend until smooth.

What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

• Grilled vegetables
• Fresh salads with a tangy dressing
• Creamy mashed potatoes
• Crispy potato wedges

Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

• Calories: 239
• Carbohydrate Content: 1g
• Cholesterol Content: 85mg
• Fat Content: 14g
• Protein Content: 25g
• Saturated Fat Content: 4g
• Sodium Content: 590mg
• Sugar Content: 0g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

Tips and Tricks for the Best Outcome

• Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
• Placing garlic beneath the chicken prevents it from burning and turning bitter.
• Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

• Calamansi Juice: You can use lemon or lime juice.
• Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

Frequently Asked Questions

Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.