Peri-Peri also called Piri-Piri has become a very fashionable ingredient over the last couple of years because of the success of the Nandos chicken chain.
Personally, I love it, especially on a juicy rotisserie chicken. Peri-Peri is the name of the African Birds Eye Chilli, which was used by the Portoguese as the main ingredient in Peri-Peri Sauce, traditionall made from crushed chillies, citrus peel, onion, garlic, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.
Now it is available in bottles, as marinades and sauces, so I decided to try the own-brand Peri-Peri Sauce at my local M&S to marinate a spatchcock chicken overnight for roasting for an hour in a hot oven.
The results might look good, but the taste was very disappointing indeed. The heat was negligible, the tang non-existent. In fact, I might as well have just poured a bottle of red food colouring over the bird.
Peri-Peri Poor indeed!
