Name: Chicken with Piri Piri Tomato Sauce
Yield: 2-4
Ingredients: 4 chicken breasts, skin on; Zest from 1 lemon; 4 anchovies in olive oil, drained; 1 garlic clove; Extra virgin olive oil and butter, for frying; Salt and freshly ground black pepper; 250 g cherry tomatoes; 5 garlic cloves, very finely chopped; 2 piri piri chilies, very finely chopped; 100 ml extra virgin olive oil; 1 tbsp concentrated tomato purée; 100 ml dry white wine; 100 ml double cream; 1 small handful fresh basil, chopped; Sourdough bread (optional)

Chicken with Piri Piri Tomato Sauce

Rated 5.0 stars by 1 users

Author:

Christopher

Servings

2-4

Much has changed for me over the last years. What remains unaltered is that everyone loves garlic and chili sautéed in olive oil. The sound and smell is very comforting and reminiscent of summer. The following recipe is a favourite of mine.

Image of Chicken with Piri Piri Tomato Sauce

Ingredients

For the Chicken:

4 chicken breasts, skin on
Zest from 1 lemon
4 anchovies in olive oil, drained
1 garlic clove
Extra virgin olive oil and butter, for frying
Salt and freshly ground black pepper

For the Sauce:

250 g cherry tomatoes
5 garlic cloves, very finely chopped
2 piri piri chilies, very finely chopped
100 ml extra virgin olive oil
1 tbsp concentrated tomato purée
100 ml dry white wine
100 ml double cream

To Serve:

1 small handful fresh basil, chopped
Sourdough bread (optional)

Directions

Prepare the Chicken:

Preheat the oven to 100°C (fan).
On a chopping board, combine the anchovies, lemon zest, and garlic. Sprinkle with a pinch of salt and chop everything into a rough paste.
Gently lift the skin of each chicken breast and divide the paste underneath. Season the chicken breasts with salt and freshly ground black pepper.
Heat some olive oil and butter in a pan over medium heat. Place the chicken breasts skin side down and fry until golden and crispy. Flip the chicken and fry briefly on the other side.
Transfer the chicken to an oven-safe tray and place in the oven. Roast until the internal temperature reaches 64-67°C. Remove from the oven and leave the chicken to rest.

Make the Sauce:

Bring a small pot of water to the boil. Using a sharp knife, make a small "X" on the bottom of the tomatoes, then blanch them in the boiling water for a few seconds until the skin starts to loosen. Transfer them to a bowl of cold water. Peel off the skin and cut the tomatoes in half.
In a pan, sauté the garlic and piri piri chilies in olive oil until fragrant. Add the tomato purée and cook for 1 more minute.
Add the peeled tomatoes, white wine, and double cream. Bring to a boil, then reduce the heat and simmer until the sauce thickens and becomes glossy. Season with salt and pepper.

Serve:

Slice the chicken breasts and divide between serving bowls. Spoon the tomato and piri piri sauce over the chicken.
Garnish with chopped fresh basil and serve with a slice of good sourdough bread on the side (if using).