Sauteed Chicken with Peri Peri

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Chicken (any cut)		300g
Salt & pepper		as required
Olive oil		2 tbsp
Garlic		2 cloves
Dried chilli		1
Rosemary sprig		1
Parsley		2 tbsp
Salt & pepper		a pinch each
Olive oil		2 tbsp

Method

Prep

5min

Cook

20min

This time I used chicken drumsticks. It will take a bit of time to cook thoroughly because of the bones. Lightly season the chicken with the salt & pepper and keep aside for 5 minutes.

Put 2 tbsp olive oil in a frying pan and fry the chicken slowly on medium heat. It will take about 20 minutes for drumsticks, or about 10 minutes if breast meat or thigh meat.

Add 2 tbsp of olive oil, the finely chopped garlic, deseeded and crushed dried chilli and rosemary into a small pan and cook on low heat. Turn the heat off just before the garlic start to burn.

Add the finely chopped parsley to the sauce and season with the salt & pepper before mixing thoroughly.

Transfer the chicken from Step 2 onto a serving dish and pour over the sauce from Step 4.

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