I would like to feature a great blog for recipes. Belinda has a knack not only for cooking delicious food but also taking amazing pics of her food. Belinda is married to the love of her life- Todd. They are expecting their first child in September...wow a big congratulations to them!
You can find her recipes at Belzy's Kitchen.
When you visit Belinda's blog, be sure and tell her to keep updating her blog with more recipes- it has been a few months since she last posted. Of course, there are plenty of recipes on the blog to keep you busy.
When I asked Belinda to choose one of her favorite dishes, she chose Peri Peri Chicken. I hope you enjoy this recipe!!
Here is the recipe . And the link to Peri Peri Chicken recipe on her blog
Peri Peri Chicken
Ingredients:
6 piece chicken drumstick
Marinade Sauce:
1/2 cup olive oil
1 red bell pepper, small diced
2-3 tsps salt
70 ml apple cider vinegar or white wine vinegar
1 red chilli pepper
5 green thai bird's chilli, sliced
4 cloves garlic, peeled and sliced
Lemon juice from 1/2 lemon
2 tbsps oregano
Preparation:
1. Saute garlic and red bellpepper until fragrant over medium high heat. Pour in vinegar and lemon juice. Reduce the heat. Let it simmer for 10 minutes. Add in the remaining ingredients. Stir it for about 2 to 3 minutes. Remove from the stove.
2. Pour the chilli-vinegar mixture into a food processor or blender. Process it until fine and smooth. Keep it in the refrigerator and let it cool.
3. Place the chicken in the plastic bag (food saver bag). Pour 2/3 the cold chilli-vinegar mixture. And reserve the rest for additional condiment after the chicken is baked.
4. Marinate the chicken for 2 hours. Bake the chicken over 350F until both sides are brown. Once in a while bash the chicken with the marinade sauce. Don't forget to turn the chicken so it can baked evenly.
5. Serve it with rice and salad. Also, you can pour the reserved sauce over the chicken on the serving plate. Enjoy
Ingredients:
6 piece chicken drumstick
Marinade Sauce:
1/2 cup olive oil
1 red bell pepper, small diced
2-3 tsps salt
70 ml apple cider vinegar or white wine vinegar
1 red chilli pepper
5 green thai bird's chilli, sliced
4 cloves garlic, peeled and sliced
Lemon juice from 1/2 lemon
2 tbsps oregano
Preparation:
1. Saute garlic and red bellpepper until fragrant over medium high heat. Pour in vinegar and lemon juice. Reduce the heat. Let it simmer for 10 minutes. Add in the remaining ingredients. Stir it for about 2 to 3 minutes. Remove from the stove.
2. Pour the chilli-vinegar mixture into a food processor or blender. Process it until fine and smooth. Keep it in the refrigerator and let it cool.
3. Place the chicken in the plastic bag (food saver bag). Pour 2/3 the cold chilli-vinegar mixture. And reserve the rest for additional condiment after the chicken is baked.
4. Marinate the chicken for 2 hours. Bake the chicken over 350F until both sides are brown. Once in a while bash the chicken with the marinade sauce. Don't forget to turn the chicken so it can baked evenly.
5. Serve it with rice and salad. Also, you can pour the reserved sauce over the chicken on the serving plate. Enjoy
