12 free-range chicken drumsticks
NOMU peri-peri rub
Salt and pepper to taste
2 red peppers
1 onion, finely chopped
18 plum tomatoes
8-10 bird’s eye chillies, seeds in & chopped
5 garlic cloves, roughly chopped
4 tbsp NOMU peri-peri rub
4 tbsp sugar
250 ml white vinegar
Juice of 1 lemon
Place the drumsticks in a roasting pan and season liberally with the Peri Peri Rub, Salt and Black Pepper.
Start the peri-peri marinade by charring the skin of the red peppers, this can be done on the braai or over the open flame of a gas stove. Once the skin is charred, put the peppers in a closed plastic bag, or a bowl covered with cling wrap. This will allow the peppers to sweat and make the charred skin easier to peel off. Once cooled, peel and roughly chop.
Put all the marinade ingredients into a blender and blitz until you have a smooth marinade. Pour into a small saucepan over medium heat and bring to a boil, simmer for 30 minutes. While the marinade is simmering preheat the oven to 180°C.
When the sauce is done, season to taste with salt and black pepper and baste the drumsticks. Place in the oven to roast for 30 minutes before placing them on the braai (bbq) over medium heat. Baste with the marinade every time you turn and build up a caramelized peri-peri crust.
Serve with a squeeze of fresh lemon or freshly baked Portuguese rolls and dig in.
thank you to NOMU for sharing this incredibly delicious recipe