Swahili spice

Kandla Nijhowne

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A popular style of cooking drumsticks is with South African peri peri sauce. These divine legs deliver a piquant powerhouse of spicy flavor, which comes from a simple combination of ingredients. A home-made peri peri sauce is incomparable if you want the true Swahili kick. Once the chicken sits marinated then a last minute tossing in the oven is quite effortless.

Roasted peri peri chicken

Ingredients

• 7-8 chicken legs
• 4 tbsp paprika
• 2 tbsp garlic paste
• 3/4 tsp salt
• juice of 2 lemons
•  6 cloves chopped garlic
• 100 gm red chillis (less if you like a mild flavour)
• 1 cup fresh chopped dhaniya
• 1/4 cup basil leaves
• 1/2 cup oil (refined or olive)
• Salt and pepper to taste

Method

• Blend in a food processor the chopped red chillis, garlic, 3 tbsp paprika, basil, lemon juice, dhaniya leaves, salt and pepper. Slowly add oil while blending.
• Wash and dry the chicken legs, then rub over with 1 tbsp paprika, garlic paste, salt and a little pepper. Keep it refrigerated for 6-8 hours.
• Pre-heat the oven to 180 degrees C. Smother the chicken with half of the peri peri sauce.
• Bake the chicken for 35-40 minutes and then add the remaining sauce over the dish.
• Return to the oven only to warm through, then serve, sprinkled with chilli flakes and an additional squirt of lemon juice.

Note: Serve the chicken with a bowl of rice, mashed or baked potatoes and a cole slaw. The chilli factor can be monitored according to your tolerance levels. Instead of baking the chicken you can also skewer and flame grill the pieces.

(Nijhowne is a Chandigarh-based culinary expert)