Stephen Jackson’s recipe for piri-piri grilled chicken

Mar 13 2009 by Katie Campling, Huddersfield Daily Examiner

HELLO everyone, I’m still thinking about my lovely holiday in Portugal the other week.

Looking out of the window back home, it’s nice to have the memory of those slightly warmer climes. Puts one in mind of emigrating, certainly.

I remember most vividly a rather excellent restaurant called Sr. Frango in Almancil.

This translates as Mr Chicken, a name we’d probably guess was a late-night post-pub fried chicken joint around these parts.

It is, in fact, a rather smartly-decorated restaurant run by a charming gentleman with a taste for big cigars and fine red wines.

His restaurant makes a delicious example of one of Portugal’s most celebrated dishes and one that’s rapidly growing in popularity thanks to the Nando’s chain – piri-piri grilled chicken.

This dish is generally assumed to originate in Mozambique or Angola – both former Portuguese protectorates – where the fiery peppers and dusty herbs will have grown well.

What makes it special is the taste of the chicken combined with the citrusy-herby oils and that little fiery kick at the end.

Prepared rubs and sauces are all very well, but it’s worth taking the time to have a crack at your own mix which will keep for ages in the fridge or freezer.

You can serve this dish with a lovely bowl of golden rustling chips – as is traditional – or with a bowl of steaming vegetable-laced rice.

I always like to suggest a plate of ripe tomatoes and a nice, crisp green salad with a sharp vinaigrette – the perfect foil for the spicy, oily chicken.