Chef Bernice Warner from the school’s Port Elizabeth campus shares her recipe for delicious peri-peri chicken

1 tablespoon butter
200g boneless chicken breast fillets – skin removed and cubed
1 garlic clove – crushed
2 tablespoons homemade peri-peri sauce (see recipe below)
Juice of ½ lemon
125ml cooking cream
Salt and pepper to taste
Garnish with chopped parsley
Serve with pan fried bread (recipe below) or crusty rolls
How to: 

In a very hot skillet/frying pan, melt the butter and fry the cubed chicken pieces until golden brown on both sides.
Add garlic and peri-peri sauce and allow to fry for another minute or so until fragrant then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5 – 7 min or until cooked.
Served with fried bread.


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Image and recipe courtesy of  Chef Bernice Warner Capsicum Culinary Studio Port Elizabeth Campus