Peri Peri Chicken

CREDITS

📸 salmah dendar
📝 @treetz_by_reez

RECIPE

3 slices chicken fillets sliced butterfly1 tablespoon red chilli garlic pastemasala (ginger garlic paste)Half teaspoon green masalaSqueeze of lemon2 teaspoon red chilli powderPinch of turmericHalf teaspoon ground Jeeru (Cumin)¼ teaspoon lemon pepper¼ teaspoon cajun spice3 tablespoon oil
MethodMarinate your chicken in the above . Adjust spices according to preferenceCook in a flat pan with a slice of butter .Do not dry outPlace back in the pot and simmer.
Basting sauce
Half cup steers peri peri sauce2 tablespoon nandos mild or lemon and herb2 tablespoon sweet chilli sauceSplash of cream (optional)Once the chicken iscooked baste with the above sauce.
Khubez — pitta bread📸 Salmah dendar
Serves: 8
Preparation: 20 minutes plus rising 1 hour 10 minutes
Cooking: 5 minutes
INGREDIENTS
7g instant yeast
240ml tepid/warm water
1 teaspoon golden caster sugar
400g plain flour
50ml olive oil, plus extra for oiling
Method
● Mix the yeast and warm water together in a large bowl. Leave for a couple of minutes and then add the sugar and stir through.
● Add the flour and olive oil and knead together until you have a smooth doughy consistency that bounces back. This should take 5–8 minutes. Leave the dough in an oiled bowl for about 1 hour until it has risen.
● Preheat the oven to 240°C (220°C fan).
● Once risen, cut the dough into 8 equal pieces and shape them into balls. Lay them on a baking tray and leave to rise for another 10 minutes. Once risen, flatten each ball with a rolling pin (not too thin), lay on a baking sheet and bake for 5 minutes or until the pittas have puffed up.
● Serve, dipping into some olive oil and za'atar if liked. These will keep for a few days if sealed in an airtight container.
📝Recipe from Palestine on a Plate:by Joudie kalla Memories from my mother's kitchen

POSTED ON

02 Apr 2021

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