Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers at their six campuses around the country to come up with delicious dishes for the whole family to enjoy.
Chef Bernice Warner from the school’s Port Elizabeth campus shares her recipe for delicious peri-peri chicken providing recipes for both home-made peri-peri sauce as well as fried bread to accompany the feast!
Peri-Peri Chicken (Serves 2)
- 1 tablespoon butter
- 200g boneless chicken breast fillets – skin removed and cubed
- 1 garlic clove – crushed
- 2 tablespoons homemade peri-peri sauce (see recipe below)
- Juice of ½ lemon
- 125ml cooking cream
- Salt and pepper to taste
- Garnish with chopped parsley
- Serve with pan-fried bread (recipe below) or crusty rolls
- In a very hot skillet/frying pan, melt the butter and fry the cubed chicken pieces until golden brown on both sides.
- Add garlic and peri-peri sauce and allow to fry for another minute or so until fragrant then add the lemon juice and cream.
- Season with salt and pepper and allow to simmer for 5 – 7 min or until cooked.
- Served with fried bread.
- 1 cup of cake flour
- 5ml baking powder
- 15ml olive oil
- 125ml yoghurt
- Pinch of salt
- Mix all the dry ingredients and stir in the wet ingredients, you might need to add a drop of water if you find the dough to be dry. The dough will need to be rolled out to approximately 1 cm thick on a lightly floured surface. Cut into rounds.
- Fry in a medium to high frying pan with some cooking oil until golden on both sides and soft to the touch. Serve with the
Homemade Peri–Peri sauce
- ½ cup white vinegar
- ½ cup freshly squeezed lemon/ lime juice
- ½ cup olive oil
- 40ml chilli powder
- 40ml paprika
- 40ml salt
- 40ml chopped garlic
- 10 bird’s eye chillies, finely chopped, keep seeds in for the heat.
- Put all the ingredients in a food processor and blend until well combined. The sauce improves with time and will be fierier after standing for a while.