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.
Equipment
- Blender
- Bowl
- Parchment paper
- Baking sheet
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
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