Page 28 - Issue 2 Kyalami Connect

reciPe
Kyalami Estates
Brand Manual
Peri-Peri chicken lolliPoPs
INGrEdIENTS
• 12 free-range chicken drumsticks
• 12 toothpicks
• Peri-peri rub
• Salt and pepper
• To serve, 1 lemon, cut into wedges.
Peri-peri marinade
• 2 red peppers, charred, peeled and diced
• 1 onion, finely chopped
• 18 plum tomatoes
• 8 – 10 bird’s eye chillies, seeds in, chopped marinade into a small saucepan over a medium heat. Bring it to a
• 5 garlic cloves, roughly chopped
• 4 Tbsp (60 ml) peri-peri rub
• 4 Tbsp (60 ml) sugar
• 1 Tbsp (15 ml) paprika
• 1 C (250 ml) white vinegar
• Juice of 1 lemon
• Salt and black pepper to taste.
The only problem with good peri-peri chicken is
that you’ll find it hard to break the fiery addiction
26 Kyalami Estates • CONNECT • Issue 2 • 2020
METHOd
Chicken Lollipops
Prepare the chicken lollipops by cutting off the small ends of the
drumsticks (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
of kitchen scissors. Using a toothpick, secure the skin at the top end
of each 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.
Peri-peri Marinade
• Start by charring the skin of the red peppers – this can be done
on the braai or over the open flame of a gas stove. Once the skin
is charred, put the peppers in a plastic bag, or a bowl covered
with cling wrap. This will allow the peppers to sweat and make
the charred skin easier to peel off. Once peeled, roughly chop the
peppers.
• Put all the ingredients into a blender, (or use a hand blender),
and whizz everything to create the marinade. Put the peri-peri
boil and simmer for 30 minutes.
• While the sauce is simmering, preheat the oven to 180°C. When
the sauce is finished, baste the lollipops and place them in the
oven to roast for 30 minutes.
• Finish the lollipops on the braai over a medium heat. Baste
with the marinade every time you turn and build up that lekker
caramelised peri-peri crust.
• Finish the chicken lollipops with a squeeze of fresh lemon, serve
with your favourite Portuguese rolls and tuck in.