Piri Piri

Piri Piri chicken is named upon its sauce main ingredient – the hot bird eye chili (in Swahili called piri piri). It is very popular in Portugal and Southern Africa. The Piri piri marinade was invented by the Portuguese back in the 16th century when they colonized the territory of Мozambique. Today the most widely spread use of piri piri is for marinating meat for BBQ or baking or as a sauce.

  • Preparation time10 minutes
  • Cooking time110 minutes
  • Portions4

Spice Kit Ingredients

paprika, chili pepper, smoked red pepper (Pimenton), oregano, black pepper

  • 1 whole chicken (about 1.5 kg)
  • 2 bulbs of garlic (90-100 g)
  • 1-2 chilies (optional)
  • 250ml olive oil
  • 6 tbsp vinegar
  • salt
  1. Finely chop 2 bulbs of cloves garlic (90-100 g) and 1-2 chilies (optional).
  2. Preheat the oven to 200°C.
  3. Cut the chicken lengthwise along the backbone and butterfly. Make 5-6 deep incisions in the chest and legs and salt well, preferably with sea salt.
  1. Place the chicken in a preheated 200°C oven and bake for 30 min., turn and bake for further 30 minutes.
  2. In a pan heat over medium heat 250 ml olive oil for about 5 minutes.
  3. Reduce the heat to minimum and add the chopped garlic and chilies (if using) for about 1-2 min. Then add the contents of the package №1 (and optionally one or two packages Chili), 6 tbsp vinegar and 1 tsp salt.
  4. Simmer for 10-15 min., and remove the Piri Piri sauce from the heat.
  5. After 1 hour of baking at 200°C take out the chicken from the oven and reduce it to 180°C.
  6. Brush the chicken generously with the Piri Piri sauce and return to the oven.
  7. In 10 minutes turn the chicken and apply more sauce. If the chicken is bigger, bake and brush longer until completely ready.
  8. When ready, take out the chicken, apply the rest of the sauce and let it rest 5-10 minutes before serving.
  9. The chicken can be prepared also on a grill or barbecue.
  10. Serve with potatoes, salad or rice.

Product has Vegan icon egan recipe

  • 750g cooked beans (3 cans
  • 1 onion (100g)
  • 5-6 garlic cloves
  • 2 carrots
  • 4-6 roasted peppers
  • 400g tomatoes
  • 2 tbsp. tomato puree
  • honey (optional)
  • oil
  • salt
  1. Heat oven to 220°C
  2. Cut the carrots into equal cubes.
  3. Finely chop onion and garlic.
  4. Chop the peppers.
  1. In a heavy bottom baking tray (or alternatively in a pan) pour about 6 tablespoons of oil and heat it to average heat on a stove.
  2. Add the chopped onions and carrots, salt and cook for a few minutes.
  3. Mix the chopped garlic and cook for 1-2 minutes.
  4. Add 2 tablespoons tomato concentrate/puree, stir and 2-3 minutes later add pack #1 and 400ml tomatoes and stir again.
  5. Add the contents of the Chili package (optional).
  6. Mix the roasted peppers, beans and optionally honey.
  7. Pour 1 cup water and some salt and stir.
  8. Bake in the preheated oven for about 40 minutes. (If you use a pan for the above actions – pour everything in a baking tray and cook a few minutes longer because your tray will be cold).
  • Download recipe (pdf)