Step 1
To make the peri-peri sauce, combine the garlic, chilli, vinegar, lemon juice, 2 tablespoons of the olive oil, paprika, and sugar in a small food processor. Process until a smooth paste forms. Season with salt and pepper to taste.
Step 2
Cut the chicken into 3cm dice and the chorizo into 6mm slices. Place them in a bowl, add the peri-peri sauce (reserving 1 tablespoon), and toss until well coated. Thread the mixture onto 8 metal skewers, alternating between chicken and chorizo, and set aside to marinate for 30 minutes.
Step 3
To make the lemon-tomato rice, finely grate the rind and juice 1 lemon. In a deep, heavy-based pan, heat the remaining oil over medium heat. Add the rice and cook for a minute, stirring it well.
Step 4
Stir in 625ml (2½ cups) of water. Bring to a simmer, then cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 12 minutes. Remove the pan from the heat, and let the rice steam, covered, for 4 minutes. Add the lemon rind, juice and tomato to the rice and fluff with a fork.
Step 5
While the rice is cooking, preheat the oven grill to high and line a large oven tray with foil. Place the skewers on the tray and slide them under the grill. Cook the skewers for 12-14 minutes, or until charred and cooked through, turning halfway through.
Step 6
Mix the remaining peri-peri sauce with the mayonnaise. Serve the skewers with peri-peri aioli, the lemon-tomato rice, coriander leaves and the remaining lemon, cut into wedges.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
