Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products.
The Flavor of this dish will improve further if pre-prepared and refrigerated.
1 chicken, cut into portions
2 Tablespoons flour
½ teaspoon Peri-Peri powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
pinch of sugar
2 Tablespoons vegetable oil
1 Tablespoon unsalted butter
2 medium onions, chopped
grated rind and juice of 2 oranges
3 ripe tomatoes, skinned and chopped
3 cloves garlic, crushed
1 teaspoon chicken stock powder or one crushed chicken boullion cube
salt and pepper to taste
½ teaspoon ground allspice
Mix the flour, Peri-Peri, paprika, salt, pepper and sugar in a plastic bag, add the chicken portions and shake.
In a large skillet, sauté the chicken in the oil and butter until golden-brown.
Remove with a slotted spoon and place in an ovenproof casserole.
Mix together the rind and juice of the oranges, tomatoes, garlic cloves, chicken stock powder and allspice, and pour over the chicken.
Bake at 350º F. for 45 minutes.
At the end of the cooking, season with salt and pepper to taste.Tags: casserole recipe, chicken recipe, food, Jewish & Ethnic Food, jewish fusion, peri peri, portugese cooking, rabbi michael sternfield