After traveling to Mozambique, I became obsessed with piri piri (or peri peri). In Mozambique, this spicy sauce is usually paired with fish and poultry. Missing the flavors, I decided to make a Piri Piri Chicken Meatloaf. If you aren’t familiar with piri piri it means ‘pepper-pepper’ in Swahili. The flavor is similar to the bird’s eye chili commonly found in Asian cooking.
I used Mazi’s piri piri sauce in which I purchased at Marcus B&P in Newark. Celebrity chef Marcus Samuelsson is Ethiopian born and uses African flavors in several of his dishes. Another well known piri piri sauce is Nando’s which you can find at Amazon or some specialty markets.
This dish is rather spicy and probably not for children or those sensitive to spice. In fact, I’d say that Piri Piri Chicken Meatloaf is for those who seek out spicy foods. I served it with this Zucchini recipe to lighten up the meal.
Piri Piri Chicken Meatloaf
- 1/2 cup grated zucchini squeeze dry with paper towel to remove excess moisture
- 1/2 medium onion minced
- 3 cloves crushed garlic
- 1/2 cup breadcrumbs
- 1/4 cup Piri Piri Sauce I Mazi, Nando's is also a great pick
- 1 large egg
- 1 tsp chili pepper
- 1 tsp kosher salt
- 1 lb lean ground chicken
- 1/4 cup of ketchup
- Preheat oven to 350.
- Mix zucchini, onion, garlic, breadcrumbs, 1/4 cup peri peri, egg, chili and salt together in a large bowl.
- Add the chicken and combine until mixed through.
- Separate chicken into four equal portion, place in a ramekins, top with ketchup.
- Bake uncovered for 30 minutes until chicken is fully cooked.