Peri-Peri Chicken
500 grams chicken tenderloins
seasoned flour
1/4 cup olive oil
3 cloves crushed garlic
3 tablespoons fresh chopped coriander leaves or parsley
2 teaspoons chicken stock powder
1/2 red chile — sliced
3 tablespoons lemon juice
1 kilogram baby potatoes — parboil and quarter
Peri-Peri basting sauce
Sprinkle the chicken with the seasoned flour. Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili and lemon juice to make a paste. Toss the chicken into the mixture to coat. Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked. Add the potatoes and peri-peri sauce and warm through. Serve with extra peri-peri sauce, Portuguese rolls and fresh sambal salads, e.g. chopped onion, cubed avocado, diced cucumber, cubed tomato, cubed pineapple etc.
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