*  Exported from  MasterCook  *
 
                          CHICKEN PERI-PERI SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Poultry
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Fresh lime juice
    2       tb           Cider vinegar
      1/2   ts           Paprika
      1/4   ts           Angostura bitters
    1       t            Hot pepper sauce, or to
                         -taste
    1                    Dried hot red chili
    1                    Fresh chili (such as
                         -jalapeno)
    2                    Cloves garlic
    2       lb           Whole chicken breast, with
                         -skin and bone
 
   Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a
   glass baking dish.
   
   Wearing kitchen gloves, split the dried chili with a sharp paring knife and
   remove the seeds.  Do the same with the jalapeno pepper.  Mash the peppers
   with the garlic into a smooth paste using a mortar or an electric spice
   grinder.  Add the paste to the lime mixture in the baking dish and combine.
   
   Toss the chicken pieces and swish them in the marinade until they are
   completely coated.  Cover and let marinate overnight in the refrigerator.
   
   Remove the chicken from the marinade and grill or broil until cooked
   through and burnished, about 20 minutes on each side.  Baste frequently
   with the marinade.  If the chicken looks like it is beginning to burn, move
   it farther away from the heat source.  Serve hot with chilled orange
   sections and plenty of napkins.
   
   Makes 4 servings.
   
   NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g
   Carbohydrates: 18 g   Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg
   Sodium: 178 mg
   
   NOTE:  “Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of
   many of our Acadian (and other southern) hot sauces.  It enhances lamb,
   beef and fish as well as chicken, and a splash in the glass makes a mean
   Bloody Mary.”
   
   [Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]
   
   Posted by Fred Peters.
  
 
 
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