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16 Dec, Sunday
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Recipe Fridays: Sadia Bhaabi’s Peri Peri Chicken

It’s unfortunate that Y’all don’t know Sadia Bhaabi. Really is. For one thing, she makes exceptionally good food. For another, she loves making large quantities of it. Now, I should tell you. Bhaabi isn’t a chef-chef. There aren’t any portable knife-cases or aprons in order. But hers is a curious soul, always finding DIY fixes to adjust complex-looking food to home cooking. This week, I’m going to share one of her most recent attempts at a cult-favorite: Peri Peri Chicken.

I know, I know. You’ve had various versions of it from different restaurants and eateries. You may even have a go-to place. And yes, I love Nando’s as much as the next Peri Peri junkie. But, hear me out: you can recreate this beloved chicken at home. It’s tasty, easy to cook and can be paired with all the grilled vegetables that you want. No more need to order two sides to fit your meat portion.

 

 

What You Need

 

For the Chicken:

Chicken leg and pounded butterfly breast – 2 pieces each
Lemon and Herb Peri Peri Sauce – 2 tbsp
Red Chili Powder – 1 tsp
Garlic Paste – 1 tsp
Soy Sauce – 2 tbsp
Worcestershire Sauce – 1 tbsp
Lemon juice – 3 to 4 medium sized lemons
Olive oil – 2 tbsp
Salt – according to taste

 

For the Vegetables:

Broccolli – 1 flower, sliced into bite-sized portions
Potatoes – 3, cut like wedges
Carrots – 2 long carrots, proportional to the potatoes
String Beans – two handfuls
Chili Flakes – ½ tsp
Salt – to taste
Garlic Powder – ½ tsp
Lemon and Herb Peri Peri Sauce – 1 tbsp
Soy Sauce – 1 tbsp
Olive oil – 1 tsp

 

What You Should Do

 

For the Chicken:

Mix all of the ingredients and marinate the chicken in them for two to three hours. Brush a grill pan (if available, otherwise a frying pan would do) with olive oil and wait for it to heat up. Grill/cook the butterfly cut on medium heat, cooking it for three minutes on either side. The leg pieces should be turned on every side for three minutes, to ensure that it is cooked through. Do not turn the chicken until one side is completely done because you want it to retain the marinade’s juiciness.

 

For the Vegetables:

Place all of the vegetables in a non-stick pan, one that has an air-tight lid. Mix the rest of the ingredients in these vegetables, splash them lightly with water and cook on a low flame – lid on top – till they soften slightly. The lower the flame, the crunchier they’ll be. Once done, serve these on the side of your Peri Peri Chicken.

 

 

Peri Peri Chicken

Yummy in our collective (my/your?) tummy.

 

 

 

Urooj spends way too much time thinking that deputy-anything qualifies her as the sheriff in a spaghetti western. Simple things make her happy, like the thought of staring into Clint Eastwood’s endlessly dreamy eyes or wearing star-spiked cowboy boots. She has an education and, like, can’t you tell? Her youthful glow and inviting personality are nourished by the blood of typo-prone writers.

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