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Oven-roasted peri-peri chicken

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 7
Servings 4
Time 15 minutes


  • 8
    chicken pieces, skin removed
  • 30
    olive oil
  • 20
    coarse sea salt
  • 3
    (or more) fresh red chillies, seeded and crushed
  • 1
    lemon, grated zest
  • 20
    freshly chopped basil
  • 50
    tomato paste


25 minutes
Cut thin slits in each piece of chicken.
Rub with some olive oil, then salt and lastly the chillies.
Mix the lemon zest, basil and tomato paste, and brush on the chicken.
Place in a roasting tin and bake in a preheated 180 °C oven for 25 to 30 minutes or until cooked.
Serve sprinkled with freshly chopped mint, grilled French bread and a tomato salad.

Use thinly sliced chicken breast fillets and serve the cooked strips in a flour tortilla wrap with fresh mint, basil and plain yoghurt.


Read more on: poultry  |  roast


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