My first experience with Piri-Piri was THIS recipe from Marcus Samuelsson's The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Back then I said I wanted to make this a lot. And then I didn't... So when I saw Steve Raichlen's recipe for Piri-Piri Chicken in the July 2010 issue of Bon Appetit I got all excited!. His recipe calls for bottled Piri-Piri but it's so easy to make yourself I recommend doing exactly that. Samuelsson's recipe makes a cup which is more than you'll need so you can make the shrimp later in the week.
The chicken was more tangy than spicy which surprised me considering the marinade had eight red bird chiles. It was very good and we will definitely make it again.
The slaw is dead easy. I thought it would be cool after the chicken but that one tiny pepper gave it some kick. I used a bagged slaw instead of shredding cabbage because I'm lazy like that.
In No Particular Order by Ree
12 hours ago