Piri-piri hen is the proper dish once you want one thing wholesome and fast.

Chef Curtis Stone’s piri-piri hen with slaw.

Curtis Stone


“Piri-piri is a Portuguese sauce that mixes garlic, chilis, crimson wine vinegar, and olive oil,” Curtis Stone, who runs Maude and Gwen in Los Angeles, advised Insider. “Whereas I like issues spicy, the extent of warmth on this puréed sauce could be adjusted if you happen to like — simply use fewer Thai chilis for a milder journey!” 

To make Stone’s model of piri-piri hen for 4, you may want: 1 pound of boneless, skinless hen thighs (lower into two to a few items every), 6 massive crimson Fresno chilis (coarsely chopped), 4 crimson Thai chilis (stemmed), 5 garlic cloves, ¼ cup crimson wine vinegar, 2 ½ teaspoons kosher salt, ⅔ cup olive oil, and both bamboo or steel skewers. 

Start your prep by mixing the chilis, garlic, vinegar, and salt in a meals processor till the combination is clean. Then steadily add the olive oil whereas your machine is operating. 

Toss your hen with ⅔ cup of the piri-piri combination in a big bowl, coating your items. Then cowl the bowl and go away it within the fridge for a minimum of half-hour or a full day if you wish to flip this into the proper make-ahead recipe. 

After taking your bowl out of the fridge, thread your hen items onto the skewers and grill them. Flip the skewers ceaselessly and baste them with ⅓ cup of the remaining piri-piri sauce for about 12 minutes, or till the hen is charred and cooked by. 

Stone additionally has a fast slaw that he likes to pair along with his piri-piri hen, which incorporates: ¼ small head of inexperienced cabbage (thinly sliced), ¼ cucumber (halved lengthwise and thinly sliced), ¼ white onion (thinly sliced), ¼ cup recent mint leaves (thinly sliced), 1 tablespoon finely-grated lime zest, 2 tablespoons recent lime juice, 2 tablespoons extra-virgin olive oil, and kosher salt. 

To make the slaw, first mix the cabbage, cucumber, onion, and mint in a big bowl. In a small bowl, whisk the lime zest and juice with the oil to mix. Then toss the cabbage combination with the dressing, and season with salt. 

Stone recommends serving the hen skewers and slaw with flatbreads or naan alongside your further piri-piri sauce. 

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