At this colorful Harambe marketplace eatery, you’ll find a family-focused buffet brimming with African flavors.
Don’t feel like making your own peri peri sauce. I picked this one up from Amazon!
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| Servings |
servings
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Ingredients
- 4 6oz chicken breasts fresh, boneless, skinless, cut in half
Marinade
- 8 ounces African Peri Peri heat sauce ( Recipe to follow)
- Salt/ Pepper
- 24 ounces Water
Coating
- 4 ounces Flour
- 1 ounce crushed peanuts
African Peri Peri heat sauce
- 1 Pound pound red chilies chopped African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you, including bell peppers
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika
- 1/2 cup cilantro chopped
- 1/4 cup basil chopped
- 1/2 cup olive oil or vegetable oil
- Juice from 1 lemon
- Salt to taste
Ingredients
Marinade
Coating
African Peri Peri heat sauce
|
Rate this recipe!
|
Instructions
- Marinate the chicken for 8 to 12 hours.
- When ready to cook, drain chicken and then season with salt & pepper.
- Roll in mixture of flour & crushed peanuts.
- Fry at 325 degrees for 5 to 7 minutes.
African Peri Peri heat sauce
- Add all ingredients to a food processor or blender.
- Process to form a smooth sauce to your preferred consistency.
- You can strain out some of the excess liquid if you’d like, or just use it as-is.
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