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A spicy dish that originally hails from Portugal and Africa, this dish was originally created in Angola and Mozambique when chili peppers were introduced to the land by Portuguese settlers. The name Piri Piri is Swahili for chile peppers.
1/4 cup lemon juice + 3 tablespoons grated lemon rind
1/4 cup Gefen Extra Virgin Olive Oil
2 tablespoons minced fresh ginger or 6 cubes Gefen Frozen Ginger
10 large cloves garlic, minced or 10 cubes Gefen Frozen Garlic
1 tablespoon hot pepper flakes
1 teaspoon salt
1/4 cup chopped fresh, cleaned coriander
6 whole chicken legs (about 3 and 1/2 pounds)
In a bowl, whisk together lemon rind and juice, olive oil, fresh ginger, garlic, hot pepper flakes, salt and coriander.
Place chicken, skin-side up, in 13-x-9-inch baking dish. Brush the piri piri mixture all over the surface of the chicken. Cover with plastic wrap and marinate in the refrigerator for at least eight or for up to 24 hours.
Preheat oven to 400 degrees Fahrenheit.
Bring chicken to room temperature for 30 minutes. Transfer to an aluminum-foil-lined large baking sheet. Brush any excess sauce from the pan onto the chicken. Bake in the centre of the preheated oven for 35 to 40 minutes or until chicken juices run clear when the chicken is pierced in the thickest part of the thigh.
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