Spice Up May With This Peri Peri Chicken Recipe
With the temporary ban on in-restaurant dining during the May Holiday, it’s a great opportunity to get a little more experimental in the kitchen and try out a new recipe. Why not give this peri peri chicken with Jamaican-style fried rice recipe from 4Corners Manager Michael Mususa a go?
Ingredients
2 tbsp olive oil
2 tbsp chili flakes
4 cloves garlic, minced
2 tsp oregano
½ tsp salt
Black pepper to taste
4 chicken thighs
Method
Mix together all of the ingredients (besides the chicken) in a large bowl.
Score the skin of the chicken with the point of a sharp knife.
Place the chicken in the bowl with the other ingredients, turning to coat each piece of chicken with the marinade.
Let the chicken marinate for one to 24 hours in the fridge.
Place all the chicken pieces on a roasting tray and put them in a preheated oven set to 220 °C.
Roast the chicken for 20-25 minutes (until cooked through). Remove the tray from the oven and let the chicken rest before cutting into strips.
Ingredients
2 tbsp butter
½ tsp tumeric
½ tsp paprika
½ red bell pepper, diced
½ green bell pepper, diced
100 gr cabbage, grated
½ carrot, grated
250 gr cooked rice
Method
Place butter in a frying pan and add in all the ingredients except the cooked rice.
Fry for one to two minutes then add the rice.
Continue cooking until everything is combined and mixed together.
4Corners
27 Dashibei Hutong (near west end of Yandai Xiejie), Xicheng District
西城区大石碑胡同27号（烟袋斜街西口附近）
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May Day Delivery: Western
Images: Michael Mususa
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