Tonight we will be having, Peri Peri Chicken with Dave's Peri Peri Sauce & Chimichurri and a Serving of Air Fried Herb Fries on the Side.
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  • Funny isn't it these two sauces open up so many opportunities for different dishes. Yesterday for lunch we had Empanadas for lunch alongside Chimichurri. We are just loving the Chimichurri and Graham has even commented on how it can be used in so many ways. I will try your Peri Peri Steamed Chicken next week as I have some of the dry spice that we brought home from South America very early last year, very lucky that the Pandemic was not heard of then. Only thing happening there were the riots in Santiago, Chile that we were in the middle of. 

  • Inspired I made Peri Peri steamed chicken and served it in tacos with Chimichurri. I used the dry speces for the chicken marinade as I knew it would wet up. Then splashed a little PeriPeri sauce on top.Wasn't bad.Not bad at all.  Used amost all the Chimichurri -- a huge bunch of parseley consumed by two people in one meal. That was unfortunate -- because I'll need to make up some more.

    This was my template:

    • 3 to 6 cloves garlic (to taste) (YES: I grated 6 cloves)
    • 2 tablespoons chopped red onion (I used a whole small red onion)
    • 2 cups fresh flat-leaf parsley (firmly packed) (I used a huge bunch of parsley)
    • 1/4 cup fresh cilantro, optional (I used culantro -- the Mexican big leaf stuff)
    • 1/4 cup fresh oregano leaves (or 1 teaspoon dried oregano), optional
    • 1 tablespoon lime juice (or to taste)( I used a whole lime).
    • 2 tablespoons red wine vinegar (or to taste)
    • 1/2 to 3/4 cup olive oil
    • Kosher salt (to taste)
    • Red pepper flakes (to taste) (I used fresh Jalapeno).

    I reckon the lime juice and the fresh oregano leaves nailed the flavour zings. I had chopped up green jalapeno so I added finely diced red pepper (capsicum) for some colour.

    An option could have been adding sliced avocado-- but there was no room left in the tacos.

    I know some Chimichurri recipes that add a little mint and/or basil as well as the oregano. So it's very much a herb sauce.

    Akin, I guess to pesto.

    Indeed if you added pine nuts you'd have a pesto. If you added cracked wheat you'd have a Tabbouleh. You could also add a few sliced cherry tomatoes -- but not if you plan to keep it longer.

    The sauce I had mentioned before at one time -- suggests that to turn Chimichurri into a salad  -- add diced cucumber or diced young choko or diced radish to taste.. . and deploy Chimuchurri as a vinaigrette.

  • That looks really good!

  • We actually marinated our Flattened Out Chicken in your Peri Peri Sauce and then poured over to cook. I didn't mix the sauce in the blender until it was very smooth , it still had some small pieces in it. We Loved it.

  • I assume you used PeriPeri spice mix on the chicken, then spurted the sauce next door?

    I brought some of that spice mix from my spice merchant today at the markets.

    Harvested a heap of parsley today for more Chimichurri as I am running out of my Periperi batch.

    For the adventurous, I'm also making this tomorrow:Big Batch of Pickled Jalapenos-- as my Jalapenos are so generous on the bush.

    I wonder how Periperi would work as a marinade  on steamed chicken?

    As a matter of interest -- a la Portugal-- I am finally growing Courve tronchuda (Portuguese cabbage) succesfully because cabbages don't do so well in my patch or take so long before you can harvest. Courve T is cut and come again.

  • Thank you so much Dave for sharing your recipes with us, I have been wanting to make these for a while and was just waiting for the right recipes to come along.

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