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Peri-Peri Chicken Casserole

The flavour of this traditional South African dish will improve if pre-prepared in advance and refrigerated. Slow simmering, covered, on top of the stove instead of oven baking will also give good results. I demonstrated this dish on TV.
Peri-Peri Chicken Casserole
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You Will Need:

Main Dish
  • 4 chicken thighs and 4 drumsticks, skin on
  • 2 T (30 ml) flour
  • 1 t (5 ml) cayenne pepper (optional)
  • 1 t (5 ml) paprika
  • 2 t (10 ml) Ina Paarman’s Chicken Spice
  • ½ t (2,5 ml) sugar
  • 2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 2 medium onions, chopped
  • grated rind and juice of 2 oranges or clementines
  • 1 ripe tomato, skinned and chopped
  • 2 cloves garlic, finely sliced
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 4 whole cloves
Main Dish
  • 4 chicken thighs and 4 drumsticks, skin on
  • 2 T (30 ml) flour
  • 1 t (5 ml) cayenne pepper (optional)
  • 1 t (5 ml) paprika
  • 2 t (10 ml) Ina Paarman’s Chicken Spice
  • ½ t (2,5 ml) sugar
  • 2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 2 medium onions, chopped
  • grated rind and juice of 2 oranges or clementines
  • 1 ripe tomato, skinned and chopped
  • 2 cloves garlic, finely sliced
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 4 whole cloves

Method:

Adjust the oven rack to one slot below middle position and preheat the oven to 180 °C.

Mix the flour, cayenne pepper, paprika, Chicken Spice and sugar in a plastic bag, add the chicken portions and shake.

Sauté the chicken in the oil and butter over gentle heat until golden-brown. Remove with a slotted spoon and place in an ovenproof casserole.

Sauté the onions in the remaining oil.

Add the orange rind and juice, tomato, garlic, Peri-Peri Sauce, Chicken Stock and cloves.

Pour the sauce over the chicken pieces in the casserole dish.

This dish may be pre-prepared up to this stage and refrigerated overnight.

Bake covered for 1 - 1½ hours until the chicken pieces feel tender when pierced with a fork.

Serve with Coriander Rice with Lentils and a fresh salad. Garlic bread is good for mopping up the delicious gravy!

Peri-Peri Chicken Casserole

The flavour of this traditional South African dish will improve if pre-prepared in advance and refrigerated. Slow simmering, covered, on top of the stove instead of oven baking will also give good results. I demonstrated this dish on TV.
Peri-Peri Chicken Casserole

You Will Need:

Main Dish
  • 4 chicken thighs and 4 drumsticks, skin on
  • 2 T (30 ml) flour
  • 1 t (5 ml) cayenne pepper (optional)
  • 1 t (5 ml) paprika
  • 2 t (10 ml) Ina Paarman’s Chicken Spice
  • ½ t (2,5 ml) sugar
  • 2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 2 medium onions, chopped
  • grated rind and juice of 2 oranges or clementines
  • 1 ripe tomato, skinned and chopped
  • 2 cloves garlic, finely sliced
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 4 whole cloves

Method:

Adjust the oven rack to one slot below middle position and preheat the oven to 180 °C.

Mix the flour, cayenne pepper, paprika, Chicken Spice and sugar in a plastic bag, add the chicken portions and shake.

Sauté the chicken in the oil and butter over gentle heat until golden-brown. Remove with a slotted spoon and place in an ovenproof casserole.

Sauté the onions in the remaining oil.

Add the orange rind and juice, tomato, garlic, Peri-Peri Sauce, Chicken Stock and cloves.

Pour the sauce over the chicken pieces in the casserole dish.

This dish may be pre-prepared up to this stage and refrigerated overnight.

Bake covered for 1 - 1½ hours until the chicken pieces feel tender when pierced with a fork.

Serve with Coriander Rice with Lentils and a fresh salad. Garlic bread is good for mopping up the delicious gravy!

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