Piri Piri Marinade (which also makes a great sauce on it’s own)

Ingredients:         1/2 a bulb of garlic

• 3 Capsicum Peppers , red and yellow, no green peppers as you want the bright orange colored sauce.
• 2 Large Red chilli peppers (remove stalks), or more depending on how much you love heat
• 1 large lemon, Zest and juice
• Small handful of fresh Coriander
• 6 tablespoons olive oil
• 1 teaspoon of tomato puree
• 2 tablespoons smoked paprika
• Good pinch of salt

Method: Place a griddle pan or a thick bottomed pan on a high heat on the stove until it begins to smoke. Whilst your waiting for your pan to get to heat, de-seed your capsicum peppers and cut them into four, removing and disposing of the stalk.

Place the peppers into a bowl and lightly coat them in a little oil and a pinch of salt. Now being very careful, place the peppers skin side down onto the pan. It will hiss a lot and smoke so be careful. Leave the peppers in the pan until they start to get charred and a little blackened, this will bring a real nice smokey flavor to the sauce. Carefully remove the peppers from the pan using tongs.

Using a blender or food processor place all of the above ingredients into it and blend until you get a sauce like consistency. Season to taste, it should be spicy, zingy slightly sweet and sour tasting.

Apply this sauce to your chicken and marinade overnight or at least a couple of hours so the flavor can really start to penetrate the meat.This sauce is also great as a dipping sauce or a sauce to put with just about anything. It will also keep well in an air tight container in the fridge for two weeks. It also freezes well so I always make more than enough so I can freeze some for another day.