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Peri-Peri Chicken
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Posted In: Entrees
Page Views: 38 views
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Course: appetizers
Cusine: european
PrintIngredients
8 Pieces of Boneless Chicken
1 Eggplant, cut into bite sized pieces
1-1/2 cups fresh or frozen green beans, cut into 1" pieces
Marinade:
2 Tbsp. smooth Peanut Butter
4 Tbsp. Olive Oil
2 Lemons (zest of 1, juice of 2)
2 medium Tomatoes, minced
1 medium Onion, minced
1/2 Tbsp minced Garlic
1 tsp dried Parsley
1-1/2 Tbsp. Peri Peri (or to taste, it has a good bite!)
Directions
Thoroughly mix together the marinade ingredients, coat the chicken pieces completely and marinate for 2 hours.
To Cook: Stir in the vegetables with the chicken to coat evenly with the marinade. Bake at 400 degrees in a Tagine for 2 hours. Serve over rice flavored with Saffron and Dried Currants.
If you do not have a Tagine, you can make one by tenting aluminum foil over a roasting pan, crimping tightly on all 4 sides. Then cut a small hole (about 1" across) in the middle of the top of the tent. This will keep the moisture in while allowing excess steam to escape.