Peri Peri Gourmet Delight

          This is my take on a Peri Peri Gourmet delight where the star ingredient is the South African special Peri Peri Sauce that I have used in all the recipes. Here you have Peri peri grilled chicken drumstick served atop fusion style jeera rice, which has some peri peri sauce. I then served with some kadhi where I have also added peri peri sauce. So as the saying goes, you eat with your eyes, here is my simple visual presentation of the end product. 

1.  Peri Peri Grilled Chicken Drumsticks - 

• 5-6 chicken drumsticks 
• 1 tsp. lemon juice
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. olive oil 
• 2 tbsp. peri peri sauce
• 1/3 cup yoghurt
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin powder

          Make few slits on the chicken drumsticks and mix with all the mentioned ingredients. Marinate for 4-5 hours or preferably overnight. 

          Arrange the marinated chicken on a greased baking tray and grill for 30-35 minutes. Flip them midway and baste with the leftover marinade.

2.  Peri Peri Jeera Rice (Fusion Style) - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil 
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 4-5 tbsp. peri peri sauce
• 1 tsp. roasted coriander powder
• 2-3 tbsp. coriander leaves, chopped

          Cook the rice in sufficient water till done. Drain and keep aside. Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. 

          Add the onion, garlic and green chilies. Stir fry till light brown. Add the peri peri sauce and all the dry spices. Mix everything well, 

          Add the rice and continue to stir fry for 2 minutes. Add the coriander leaves and give it a stir. Switch off the flame and keep aside. 

3.  Peri Peri Kadi (Fusion Style) -

• 3 tbsp. roasted chickpea flour
• 1/2 cup yoghurt
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. peri peri sauce
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder

          Whisk together the chickpea flour, yoghurt, water and salt. Keep aside. Mix together ginger-garlic paste, peri peri sauce and all the dry spices along with some water. Keep aside. 

          Heat oil in a pan and temper with the cumins seeds. Saute for a few seconds and then add the asafoetida, followed by the spice paste.

          Saute for a few seconds and then add the yoghurt mix. Bring it to a boil and simmer on a low flamer till it thickens to a desired consistency. Keep stirring at intervals. When done, strain it to a smooth finish. Keep aside. 

          To serve, arrange the rice first and top it up with a grilled chicken. Pour some of the strained kadhi and you are all set to relish this yummy PERI PERI GOURMET DELIGHT.