Piri Piri Chicken

Name: Piri Piri Chicken
Yield: Serves 4
Ingredients: 3 tablespoons Moscatel vinegar, or a good-quality white wine vinegar with a pinch of sugar; 200 ml white wine; 2 teaspoons freshly ground coriander; 4 small dried red chillies, crumbled; ½ teaspoon dried oregano or rosemary; 2 garlic cloves, crushed to a paste with 1 teaspoon salt; ⅔ teaspoon smoked hot or sweet Spanish paprika; ½ teaspoon sugar; 4 organic or free-range chicken drumsticks or 12 wings, skin-on; 4 tablespoons olive oil; 4 tablespoons very reduced chicken stock (optional); 8 fresh bay leaves, finely chopped; 2 Romano peppers or 2 small bell peppers; 4 large red chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

We often get cravings for piri piri chicken. Our first taste of it was working at the Eagle pub together, where chef David Eyre made the most delicious piri piri squid and chicken. This is our version. It makes quite a large amount of the marinade, so some may be kept in the fridge for another occasion. At Morito we never marinate meat for less than 24 hours.

Ingredients

Main course
Gluten-free

Ingredients

Method