Piri-Piri is the Portuguese name for African birds-eye chilis, and can be used to describe both the chili as well as the sauce made from it.

This recipe calls for pre-cooked potatoes, so to save you time at the beginning of the week you can boil a bag’s worth ahead of time and store them in an air-tight container in the fridge to use for lunches and dinners throughout the week.

Prep
15 mins
Cook
40 mins
Serves
4
Ingredients
27
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Equipment

  • Blender
  • Bowl
  • Parchment paper
  • Baking sheet

Ingredients

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Piri-Piri Chicken:

  • 6 to 8 red birds-eye chilis, chopped
  • 5 garlic cloves, chopped
  • 1 onion, chopped
  • 3/4 cup olive oil
  • 1/2 cup cilantro, chopped
  • 1/4 cup white vinegar
  • 1/4 cup basil, chopped
  • 2 Tbsp oregano, chopped
  • 1 Tbsp sugar
  • 1 Tbsp smoked paprika
  • 2 tsp salt
  • 1 lemon, juiced
  • 4 chicken legs

Tandoori Potatoes:

  • 1 cup Greek yogurt
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1/2 lemon, zested and juiced
  • 1.5 lbs Little Potatoes

Green Beans:

  • 1 lbs green beans, trimmed
  • 1 Tbsp canola oil
  • 1/4 tsp salt
  • 1 pinch pepper