After making the insanely hot peri peri sauce, I was really excited (and just a little apprehensive) to try it out in a dish. That opportunity arrived with the found recipe for peri-peri chicken. The entire time I was preparing it, I was hoping that I would actually be able to handle the heat.
Preparing this dish starts with the marinade—you blend in just a small amount of the actual peri-peri sauce, and then supplement the marinade with an additional party of flavors like more lemon juice, onions, garlic, and cilantro.
I’ve read that peri-peri sauce is the kind of thing you find on tables in restaurants as an essential condiment much like we use ketchup or black pepper in the States. In this spirit, I decided to leave my jar of peri-peri sauce on the table, and to supplement the peri-peri marinade with the actual stuff.
It was hot, it was spicy, and boy, was it tasty! Totally worth it. If you like spicy chicken, this is a good way to go.
For a side dish, I prepared Salada Pera de Abacate, an avocado salad with lemon and olive oil dressing, another recipe from Mozambique. This combination worked out really well, as the avocado softened the intensity of the jalapeños and chilis, and the clean taste of the lettuce, tomatoes, and lemon provided a nice counter-balance on the taste buds.
I was a little surprised to read that Australians consider chicken parm an Australian food. From what I’ve read, it’s served at almost every pub and, unlike in the States, it’s served with a side salad and chips/fries (although there is debate as to whether the fries should be served under the parm or alongside it) rather than pasta.
There are two variations: one with ham under the cheese and one without. I’m not a big ham fan, so I went with the hamless version. After reading several recipes, I ended up with a combination of a few mainly inspired by this one: