Peri-peri chicken drumsticks
with a side of steakhouse-style chips

peri-peri chicken drumsticks
Prep time
Cook time

Add homemade peri-peri sauce to drumsticks for a delicious dinner that takes less than an hour to prepare.


  • 8-10 chicken drumsticks
  • 3-4 large potatoes

Peri-peri sauce

  • 3-6 hot red chillies, deseeded and finely chopped
  • 6 tbsp olive oil
  • 4 tbsp white-wine vinegar
  • 4 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 cup water


  • Preheat oven to 200°C.
  • To make the peri-peri sauce, put the chillies, olive oil, white-wine vinegar, garlic, tomato purée and water into a pot and bring to the boil. Reduce the heat and simmer until the sauce thickens.
  • Crisp the skin of drumsticks in a pan over the stove. Place the drumsticks into an oven dish and cover with the piri-piri sauce. Cook in the oven for about 30 to 45 minutes until sticky.
  • Cut the potatoes along the length into 1cm-thick slices. Then cut 2cm-wide strips along the length to form a rectangular-style chip. Fry the chips in oil until golden brown and serve with the chicken drumsticks.