Peri-peri chicken with chickpeas and artichokes

By Drum Digital
07 August 2014

Make the peri-peri sauce a day or two in advance if you can – it matures over time, becoming hotter and tastier.

Serves 4-6

Preparation: 10 min

Standing: 30 min

Cooking: 15 min


30 ml (2 T) red wine vinegar

juice of ½ lemon

4 red chillies, chopped

3 garlic cloves, peeled

2 ml (½ t) chilli powder

5 ml (1 t) paprika

10 ml (2 t) salt

125ml (½ c) olive oil


8 chicken breasts fillets, cut into strips

1 can (410 g) chickpeas, drained

1 can (400 g) artichoke hearts, drained

1 bunch mint, chopped

Peri-peri sauce: In a blender, purée the vinegar, lemon juice, chillies, garlic, chilli powder, paprika and salt to form a smooth paste. With the motor running, gradually add the oil.

Chicken: In a large non-metal bowl, toss the chicken with ½ the peri-peri sauce and to coat. Cover and refrigerate for at least 30 minutes. Thread the chicken pieces onto skewers.

Preheat a pan over medium heat. Cook the chicken skewers, turning as needed and basting often with leftover peri-peri sauce, for 12 minutes or until the chicken is cooked through and lightly charred in places. Remove from the pan.

4 Add the chickpeas and artichokes to the pan and heat. Just before serving stir in the chopped mint.

Arrange the chicken skewers on a platter. Serve with the chickpeas and artichokes, a green salad, flatbreads and a sauce of your choice.

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