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8 Whole Baby chicken (petit poussin)

100g Paprika
2Tbsp Fresh crushed chilli
150ml Olive oil
400ml Dry white wine
Salt and pepper to taste
1Tbsp Fresh crushed garlic
2Tsp Oregano
150ml Groundnut oil
50ml Freshly squeezed lemon juice
50ml Clarified butter

Clean and trim the chicken as required, either spatchcock or butterflied.
Blend all the ingredients in a liquidiser until the emulsion is formed.
Pour liberally over the chicken and marinade for 36hours.

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