African Volcano Peri Peri Spatchcocked Chicken and Stuffed Peppers
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
But this week I got to try African Volcano Peri Peri marinade and it was different to everything else I'd tried before. It's been developed by Master Chef Grant Hawthorne who has been tweaking the recipe since the 1990s. His marinade, although it packs a punch, has a fragrance and a flavour that made me realise what I'd been missing.
I decided to spatchcock a whole chicken, rub in the marinade and roast it. As soon as it hit the heat of the oven the kitchen was filled with aromas of chilli, herbs and spices, and of course the chicken, roasting away and turning crisp.
I also made a spicy side dish of whole peppers, stuffed with Peri Peri flavoured rice. Here's how I made both:
Peri Peri Roasted Spatchcock Chicken
1 x 1.2kg whole chicken, spatchcocked
half a bottle African Volcano Peri Peri marinade
Lay the spatchcocked chicken, breast side up, into a foil-lined roasting tray. Massage the Peri Peri marinade all over the chicken, making sure you get it in all the creases and on the meat underneath.
Preheat your oven to 200C and slide in the roasting tray. Roast for one hour and leave to rest for 15-20 minutes before carving and serve with crisp, hot potato wedges and a green side salad.
*Grant Hawthorne recommends that to get the full flavour of the Peri Peri marinade, squeeze over a little lemon juice after cooking or use some freshly made lemon butter*
Peri Peri Rice Stuffed Peppers
- 3 whole peppers
- 170g uncooked long grain rice
- 2 tbsp African Volcano Peri Peri sauce
- Preheat your oven to 200C. Wash the peppers, slice off the tops and scoop out the seeds and membrane from inside.
- Boil the rice until just tender. Rinse under cold running water and drain well. Stir the sauce into the rice and spoon into the empty peppers. Replace the tops.
- Drizzle with a little olive oil and wrap loosely in foil. Roast for 20-30 minutes.
- This is just the basic recipe for the peppers, play around with any other chopped veg, herbs, or try using couscous instead of rice. I topped my peppers with a slice of goat's cheese, which seemed natural to balance all that heat, but I'm not convinced that it entirely worked. Have a play around with the flavours yourself and let me know how you get on.