3 T Woolworths Free Range Duck Fat
4 peri-peri chicken quarters
3 red peppers, quartered
½ cup Woolworths Sliced Jalapenos in Smoke Flavoured Brine
100 g Woolworths Mozzarella, grated
Smokey chimichurri:
6 garlic cloves, chopped
1 red onion, chopped
½ cup extra virgin olive oil
3 T red wine vinegar
¼ cup coriander, chopped
¼ cup Woolworths Italian Parsley, chopped
1 T Woolworths Spanish Smoked Paprika
½ tsp Woolworths Ground Cumin
¼ cup Woolworths Chipotle Sauce

SHOP INGREDIENTS NOW

1. To make the chicken, heat a cast iron frying pan over medium coals.
2. Melt the duck fat and add the chicken pieces and cook them until browned on all sides. Cover with lid and allow to cook for about 35 minutes.
3. To make the peppers, heat a flat-top grill pan over medium coals.
4. Place the peppers flesh side down and cook until charred. Turn over and add jalapenos and cheese. Cook until cheese has melted.
5. Serve the chicken with peppers and sauce.
6. To make the sauce, blend all the ingredients together until chunky. Season with salt.

Drink pairing: Paul Cluver Riesling

SHOP INGREDIENTS NOW