I created this quick and tasty dish on a cold wintry afternoon in the Kruger Park. I’m not kidding it was very cold, as it can get between June and August. Groups of Impala and even a herd of Elephant were huddled together under bare trees, trying to draw heat from each other’s bodies.

I was waiting for our group of Wild Adventurers to return to base after a game-spotting trip and was fantasizing about a comfort food that would warm everyone up - and Chicken Peri-Peri with Mash became a reality. It’s so easy and quick, but I must warn you, you might have to do handstands in the shower the following morning – look out Amigo!
This is your dish.

This is the stuff you need: (Serves 4 people)

1. 1 kg of Chicken Breast (skin on preferably)
2. 6 Large Potatoes
3. 1 Tin of Green Peas
4. 6 Dried Devil Chillies (include seeds)
5. 1 Tablespoon of Freshly Chopped Garlic
6. Salt (To Taste)
7. 100 grams Of Butter (more if your waistline can cope)
8. 3 Tablespoons of Olive Oil
9. 500 ml Of Cooking Oil
10. 2 Teaspoons of Peri-Peri Powder
11. 2 Tablespoons of Lemon Juice
12. 2 Teaspoons of Brown Sugar or Honey
13. Fresh Sweet Basil Leaves

Okay Amigo, get off your donkey, it’s time to get serious

1. Crush the dried Chillies in a deep, rounded bowl (it makes it easier if the bits don’t get caught in corners)
2. Add Olive Oil
3. Add Chilli Powder
4. Add Garlic
5. Add Lemon Juice and place into a small pan and marinate for 40 minutes at room temperature, stirring occasionally
6. Start the mash by peeling the potatoes, cutting each one into 8 pieces and placing into pot of boiling water. Add salt to taste and boil, covered, on high.
7. Wash Chicken and dry well with paper towel
8. Spice with salt
9. Pour cooking oil into a non-stick frying pan and place on a high heat
10. Cut a small piece of chicken and place in the oil (when it starts frying, lower heat)
11. Place the chicken breasts into the pan and fry slowly, turning regularly
12. When potatoes are soft (not mushy), pour off every drop of water (use a colander if you have to). Add the butter and mash well. Cover and keep warm.
13. Now heat the marinade in the pan very briefly, then reduce and simmer
14. Microwave tinned peas in a bowl until hot (not mushy)
15. Add a little brown sugar or honey to sweeten peas, stir well and cover (keep warm)
16. Once the chicken is cooked through, turn up the heat to crisp the skin. Turn regularly
17. Serve the mash, place a chicken breast on top and add sugared peas on the side
18. Pour the marinade over the chicken and mash (be careful of the amount of marinade you use Amigo!!). For the not so brave, be sure to avoid the chillies, just use the oil
19. Garnish with ripped Basil leaves

An Ice cold Heineken will douse the flames. ENJOY!