This dish originates from Mozambique with a little bit of Portuguese colonial influence thrown in as well. The African birdseye chilli - known as piri piri, peri peri or sometimes pili pili (the name literally means ‘chilli chilli’ in Swahili) - may be small and look innocent but can be extremely potent! It’s up to you how many chillies you add to your sauce in this recipe - adding just one gives a lovely flavour with only a touch of heat, but adding all of them is for chilli fanatics only!
Adding a dessert blend? We'll email you the recipe once you've ordered!
PIRI PIRI BLEND: Sweet smoked paprika, hot smoked paprika, salt, ancho chilli, onion, garlic, celerysalt, oregano, thyme, coriander leaf BIRDSEYE CHILLIES. COLESLAW SEASONING: Chives, celerysalt, mustard, onion, garlic, white pepper
4 chicken legs
1 small onion
2 medium carrots
¼ white cabbage
3 heaped tbsp mayonnaise
2 tbsp tomato puree
2 tbsp vinegar (white wine or cider vinegar is best)
Oven chips (wedges or sweet potato are best) or make your own
Baking tray x 2
Product Rating (1):
Following the success of his older brothers butter chicken, my youngest son (aged 12) cooked us a lovely family meal of Piri Piri Chicken with coleslaw. He also added some Mexican spiced rice and sweet potato fries, delicious! I'm voting the Easy Kits as the best stocking fillers ever! Looking forward to more nights off cooking as we still have 4 more recipes to sample!
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