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
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