From: https://healthyfitnessmeals.com/creamy-peri-peri-chicken/
EDIT: Very bitter, but I think that might be because the measure for paprika should be tsp, not tbs. Using real cream would probably also improve it.
Ingredients
Peri peri marinade:
- 2 tablespoons olive oil
- 1/4 cup tomato puree
- 2 tablespoons harissa paste
- 1/4 cup lime juice
- 3-4 garlic cloves, minced
- 2 tablespoons smoked paprika
- 2 teaspoon chili flakes
- 1 teaspoon dried basil
- kosher salt and pepper, to taste
For the chicken:
- 4 chicken breasts
- 1 tablespoon olive oil, or avocado oil
- 2 bell peppers, seeded and diced
- 1 onion, small diced
- 1 cup almond milk
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley, to garnish
Instructions
- In a medium bowl, whisk all the peri peri marinade ingredients (2 tablespoons olive oil, 1/4 cup tomato puree, 2 tablespoons harissa paste, 1/4 cup lime juice, 3-4 garlic cloves, 2 tablespoons smoked paprika, 2 teaspoon chili flakes, 1 teaspoon dried basil, and kosher salt and pepper). Reserve half of the marinade in a small bowl. Add the 4 chicken breasts to the bowl with the remaining marinade and rub on all sides. Allow it to marinate for 20-30 minutes over the counter (or more if refrigerated).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the marinated chicken until golden brown and the internal temperature reaches 160 to 165ºF. Set aside on a plate and cover to keep warm.
- In the same preheated skillet, sauté the 2 bell peppers (sliced) and 1 onion (diced) over medium heat until they just start to soften.
- Whisk the reserved peri peri marinade with 1 tablespoon cornstarch, then mix with the 1 cup almond milk. Pour this mixture over the sautéed veggies in the skillet and allow it to bubble for a couple of minutes to thicken.
- Once the sauce has thickened, return the chicken back to the skillet, and continue to simmer for a couple of minutes, spooning over the creamy sauce to heat up. Garnish with 2 tablespoons chopped fresh parsley