Peri-peri chicken with raisin relish

Dried Fruit SA
4 servings Prep: 15 mins, Cooking: 30 mins, Chill/rest/proof: 2 hrs

Spicy chicken portions done on the braai with a tangy sweet relish on the side.

By Independent Contributor March 29 2021
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Ingredients (22)

For the peri-peri marinade
4 garlic cloves — smashed with the back of a knife and skin removed
3 birds eye chilli — roughly chopped
1 red onion — roughly chopped
125 ml red wine vinegar
75 ml olive oil
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp tomato paste
1 lemon — juiced
1 tsp sea salt flakes
black pepper
8 skin-on chicken drumstick and thigh portions
For the raisin relish
1/2 cup raisins
1/2 cup cucumber — cut into chunks, seeds removed
1 small red onion — finely sliced
2 tsp mustard seeds
2 garlic cloves — smashed
1 birds eye chilli — sliced (optional)
125 ml apple cider vinegar
124 ml water
2 tbsp brown sugar
2 tsp sea salt flakes
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Method:

To make the peri-peri marinade

Place the ingredients, except the chicken, in a food processor and blend until all the ingredients are finely chopped and the mixture forms a sauce.

Transfer to a saucepan and cook over a slow simmer for 12 minutes, stirring regularly.

Check the seasoning and add more salt, lemon juice or sugar if needed. The sauce should be spicy and tangy.

Let the sauce cool for an hour or so.

Place the chicken in a shallow dish.

Pour over the peri-peri sauce and marinate the chicken for at least two hours, preferably overnight.

To make the raisin relish

Place the raisins, cucumber, red onion, mustard seeds, garlic and chilli in a bowl.

Bring vinegar, water, brown sugar and salt to the boil, stirring until the sugar and salt has dissolved.

Pour the hot liquid into the bowl with the raisins and stir to combine.

Cover and let it cool to room temperature, then set aside to stand for least 2 hours before serving.

When ready to braai

Remove the chicken from the marinade (reserve some marinade) and place over the hot braai.

Braai the chicken until cooked through and to your liking, basting with the peri-peri marinade from time to time.

Remove the chicken from the braai and let it rest for 5 minutes before serving with the raisin relish.

The relish can be stored in the fridge for up to 3 days.

Recipe courtesy of Dried Fruit South Africa. Developed by: Hein van Tonder.



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