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RECIPE
DIFFICULTY: MODERATE
PREP TIME: 60 MINS
COOKING TIME: 45 MINS
A combination of hob, oven
and braai cooking
PERI-PERI CHICKEN LOLLIPOPS
The only problem with METHOD
good peri-peri chicken is Chicken Lollipops
Prepare the chicken lollipops by cutting off the small end of the
that you’ll find it hard to drumstick (use the heel of a large knife); push the meat and skin
forward to expose the bone. Nip off any exposed tendons with a pair
break the fiery addiction. of kitchen scissors. Using a toothpick, secure the skin at the top end
of the drumstick, to prevent it shrinking and coming off while cooking.
Once the lollipops are ready, put them in a roasting pan and season
liberally with the peri-peri rub, cracked salt and black pepper.
INGREDIENTS
• 12 free-range chicken drumsticks Peri-peri Marinade
• 12 toothpicks • Start by charring the skin of the red peppers – this can be done
• Peri-peri rub on the braai or over the open flame of a gas stove. Once the skin
• Salt and pepper is charred, put the peppers in a plastic bag, or a bowl covered
• To serve, 1 lemon, cut into wedges.
with cling wrap. This will allow the peppers to sweat and make
the charred skin easier to peel off. Once peeled, roughly chop the
Peri-peri marinade peppers.
• 2 red peppers, charred, peeled and diced • Put all the ingredients into a blender, (or use a hand blender),
• 1 onion, finely chopped and whizz everything to create the marinade. Put the peri-peri
• 18 plum tomatoes marinade into a small saucepan over a medium heat. Bring it to a
• 8 – 10 bird’s eye chillies, seeds in, chopped boil and simmer for 30 minutes.
• 5 garlic cloves, roughly chopped While the sauce is simmering, preheat the oven to 180°C. When
• 4 Tbsp (60 ml) peri-peri rub the sauce is finished, baste the lollipops and place them in the
• 4 Tbsp (60 ml) sugar oven to roast for 30 minutes.
• 1 Tbsp (15 ml) paprika • Finish the lollipops on the braai over a medium heat. Baste
• 1 C (250 ml) white vinegar with the marinade every time you turn and build up that lekker
• Juice of 1 lemon caramelised peri-peri crust.
• Salt and black pepper to taste.
• Finish the chicken lollipops with a squeeze of fresh lemon, serve
with your favourite Portuguese rolls and tuck in.
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