Peri-peri chicken recipe by Duncan Savage served with Serve couscous and paired with Cape Point Isliedh wine.
Ingredients
12 chicken pieces (thighs and drumsticks)
30 ml cake flour
30 ml paprika
30 ml peri-peri powder
olive oil for frying
2 onions, chopped
4 cloves garlic, minced
2 x 400 g tins peeled, chopped tomatoes
zest and juice of 2 oranges
Recipe
Serves 6
Place the chicken pieces in a plastic bag with the flour and spices and shake well until the chicken is well coated. In a stove-to-oven pot with a lid, brown the chicken in olive oil. Remove and set aside.
In the same pot, fry the onions and garlic. Return the chicken pieces to the pot, add the tinned tomatoes, and the zest and juice of oranges.
Simmer slowly on the stove with the lid on for 1-1 ½ hours. Or place in the oven at 180 °c and bake with the lid on for 1 hour, or until the chicken is soft and the sauce has reduced and thickened. You can also remove the lid and then bake for a further 15 minutes until the chicken pieces are slightly browned on top.
Serve with couscous. (Zani: 'I always cook my couscous on a 1:2 ratio of couscous to boiling water, leaving it covered with a tight-fitting lid or sealed with clingfilm for about 15 minutes. Then I add 30 ml of boiling water and fluff it with a fork. Sometimes I add some crumbled feta cheese and chopped parsley before serving. Fresh ciabatta can be offered to mop up the lovely sauce.')
Wine Pairing
Cape Point Isliedh