Peri Peri Chicken

 

Peri Peri Chicken is one of my favorite things to eat as I have been making it for quite some time now. However when I came across this recipe from Smitten Kitchen it had an added ingredient of coriander or parsley leaves and this took it up to another level. The chicken is very tender and flavorful. We had it with some Brabant potatoes and sautéed vegetables.

Recipe Source: Smitten Kitchen 

Ingredients 

For The Marinade

3 Garlic Cloves (peeled)

1/2 Onion (roughly chopped)

1/2 of a Medium Red onion Capsicum

2 Red Chillies (I used Indian byedgi, the authentic version would be a peri peri chili) 

1/4 Cup Coriander leaves 

1 Tsp Paprika

1/2 Tsp Oregano 

2 Tbsp Lemon juice from concentrate or one full lemon 

2 Tsp Apple Cider Vinegar

1 Tbsp Olive oil

1/2 Tsp Salt or more to taste 

1 kg chicken (skinless cut into 8 pieces)

Sunflower Oil for shallow frying 

Method

1. Place all the marinade ingredients in a mixer or food processor and blend to a smooth paste.

2. Place the chicken pieces in a large bowl and marinade with 2/3 of the sauce for 1 hour or overnight in the fridge. Reserve the remaining sauce for serving with the chicken. 

3. Heat 2 Tbsp oil in a frying pan and fry the chicken pieces in batches. Alternatively you can grill it in the oven at 350 degrees F or BBQ it.

4. Serve with your favorite sides like bread, grilled vegetables, potatoes etc.

 Happy Eating!!

Churros

I love biting into a crisp hot churro with a soft center. I had  been wanted to make churros for ages but kept putting it off for one reason or the other. I finally decided to give them a shot and could not believe how easy they are. My dough didn’t look shiny or put together but when I piped the churros they came out very easily. I had to use an extra egg as my egg was on the smaller side so I’ll remember to use a large egg next time. 

Recipe Source : Brown Eyed Baker 

Ingredients 

For the Dough
6 Tbsp Unsalted Butter
1/2 Cup Milk
1/2 Cup Water

1/2 Tsp Salt

1 Cup All Purpose Flour

1 Large Egg (at room temperature)

1 Tsp Vanilla Essence

For Frying
Vegetable or Sunflower Oil

For The Cinnamon Sugar
1 Cup Castor Sugar
1 Tbsp Ground Cinnamon

Method

1. In a medium saucepan, add the butter, milk, water and salt. Bring to slight boil and add the flour. Mix well till the dough is formed. 

2. Remove the dough to the bowl of a stand mixer or a large mixing bowl and let it cool slightly. 

3. Add the egg and vanilla and beat the dough till smooth. 

4. Transfer the dough to a large piping bag fitted with large star tip. 

5. Heat the oil to 350 degrees in a large pan ( atleast two inch deep). Pipe the churros directly in the hot oil an d cutting off the end with a scissor. Fry till golden brown. 

6. Mix the sugar and cinnamon in a medium bowl and toss the cooked churros in it. 

7. Serve with chocolate sauce, Nutella or caramel. 

Happy Eating!!