Ingredients

The following ingredients have 5 Servings
  • 1 chicken or 6 whole chicken legs (See note 1)
  • 4 red chilies (See note 2)
  • 2 Bird's eye chilies
  • 4 garlic cloves
  • 3 green onions/ scallions
  • 3 tablespoon chopped parsley
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 2 teaspoons sweet paprika powder
  • 1 teaspoon sugar
  • 2 teaspoons flaked sea salt
  • 5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil

Instruction

  • Remove the seeds of the chilies (or leave them, if you would like the dish to be very hot). Chop them roughly and place them in a food processor.
  • Roughly chop the garlic and green onions/scallions. Add them to the food processor together with the parsley, torn bay leaves, ground coriander, sweet paprika, sugar, salt, lemon juice, and olive oil. Process until you obtain a rough paste.
  • Cut the chicken into 8 pieces or divide the chicken legs at the joint. Place them in a large ceramic or glass casserole dish. Add the peri peri sauce and massage it well into the chicken. Cover the dish with cling film and let marinate for at least 4 hours or overnight.
  • Take the chicken out of the refrigerator about 30 minutes before cooking it.In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Arrange the pieces on a large and lightly oiled baking tray, skin side up. Bake for 40 to 50 minutes, basting the chicken with the pan juices and marinade every 15 minutes or so.
  • Bake until the juices run clear. To see if they do, stick a toothpick or a skewer into the thickest part of the chicken leg, the juices that come out should be completely clear, no pink or red allowed.
  • Serve with one of the side dishes suggested above.