PiriPiri Chicken with Sweet Potatoes

About PiriPiri Chicken with Sweet Potatoes

Ingredients

• Whole chicken, cut into bite sized pieces 800 gms
• Medium sweet potatoes, boiled, peeled and cut into wedges 2
• Bird’s eye chillies 3
• Medium red capsicums, seeded 3
• Garlic cloves, peeled 7 to 8
• Lemons, juice extracted 5
• Lemon zest, grated 1 tbsp
• Red wine vinegar 1 cup
• Red chilli powder 2 tsps
• Fresh parsley, chopped 2 cups
• Salt to taste
• Black pepper powde 2 tsps
• Olive oil 2 tbsps + 2 tsps
• Farfalle pasta 100 gms
• Tomato basil sauce 50 gms

How to Make PiriPiri Chicken with Sweet Potatoes (Stepwise Photos)

Method

1. To make the marinade, put bird’s eye chillies, red capsicums, garlic, lemon juice, lemon zest, red wine vinegar, 1 tsp red chilli powder, parsley, salt, 1 tsp black pepper powder and 1 tbsp olive oil in a blender and blend to a paste.
2. Take chicken in a bowl, add the paste and mix well. Set aside to marinate for 2 hours.
3. Heat 1 tbsp olive oil in a non-stick pan, add the marinated chicken and mix. Cover and cook till the chicken becomes tender.
4. Heat sufficient water in a deep non-stick pan, add 1 tsp olive oil and salt and let it come to a boil. Add farfalle pasta and cook till it is just done. Drain well.
5. Heat Tomato Basil Sauce in another non-stick pan, add pasta and toss well. Transfer into a serving bowl.
6. Take sweet potatoes in another bowl, add 1 tsp olive oil, salt, 1 tsp black pepper powder and 1 tsp red chilli powder and mix well. Add this mixture to the chicken pieces and mix well.
7. Arrange the chicken with sweet potatoes on a serving platter and serve hot with pasta.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps