Peri-peri baby chicken

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Preparation info

  • Serves


    Main Course Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

We have Armando Duarte from Mozambique as part of our team at Marble. He has a way with sauces and currently has two of his own on the menu. His peri-peri sauce is one of them, as is the ‘Citrus and red pepper sauce’ for seafood in this book. He is known as ‘Soldier’ in the kitchen. He is hard and quiet, and was a soldier in the war in Mozambique.



Shaved cucumber

  • 4 English cucumbers
  • 120 ml gremolata– 30ml per serving
  • 32 kale crisps – 4 per serving
  • 4 lemons – halved and grilled until lightly charred


Crack through the backbone and open to butterfly. Remove the backbone and breastbone cartilage. Season with salt. Grill on warm coals (or in your oven) until cooked through. Insert a skewer in the thickest part of the thigh to check that there is no blood and is therefore properly cooked. Before serving, cut the chicken into quarters and brush liberally with Armando’s peri-peri sauce.

Slice the cucumber lengthways on a gravity slicer on setting 3, or use a sharp knife to cut as shown in the photo. Dress the cucumber with gremolata.

To assemble, skewer 4 kale crisps, the well-basted peri-peri chicken pieces and the dressed cucumber, and add a few extra gremolata drops to garnish. Place a grilled lemon half on each plate.