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SOME OF OUR RECIPES

 

Alicia's Mozambique Piri-Piri Chicken

Alicia, the Siren of Mozambique. While on safari deep in the bush land along the border of South Africa and Mozambique, we came across a camp. At first glance it looked like it had been unoccupied for decades. Then out of the corners of one’s eye, as if she’d been there all along a blond woman appeared. She was wearing the traditional Capulana and a huge smile. She said she’d been expecting us and that lunch was ready. Not wanting to turn down a free meal while deep in darkest Africa. We sat down to a wonderful Helmeted Guinea Fowl complimented with Peri Peri, a locally gown chili that enlightens and brightens one’s taste palate. She shared, therefore we share.

Ingedients:

8 chicken thighs

For the piri-piri sauce:

                    6-12 fresh red piri-piri chilies (depending on how hot you want it)
                    1 Tb. chopped garlic
                    1 tp. Kosher salt
                    ½ tp. oregano
                    ½ Tb. paprika
                    One-half cup olive oil
                    One-quarter cup red wine vinegar

  • To make the piri-piri sauce, preheat the oven to 350 degrees and place the chilies on a pan and roast them for 10 minutes.
  • Cool and roughly chop the chilies. Place the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
  • Allow the mixture to cool, then blend it to a purée in a food processor. Store in a lidded container at room temperature (it will keep for about a month). Shake before using.
  • Place the chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour or overnight.
  • Preheat the oven to 375 degrees and roast chicken for 30 minutes, or until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

 

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