Onw of my favourites - you've got to try it.

Ingredients
  • 500 grams chicken tenderloins
  • seasoned flour
  • 1/4 cup olive oil
  • 3 cloves crushed garlic
  • 3 tablespoons fresh chopped coriander leaves or parsley
  • 2 teaspoons chicken stock powder
  • 1/2 red chile -- sliced
  • 3 tablespoons lemon juice
  • 1 kilogram baby potatoes -- parboil and quarter
  • Peri-Peri basting sauce
Method
  1. Sprinkle the chicken with the seasoned flour.
  2. Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili and lemon juice to make a paste. Toss the chicken into the mixture to coat.
  3. Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked.
  4. Add the potatoes and peri-peri sauce and warm through.
  5. Serve with extra peri-peri sauce, Portuguese rolls and fresh sambal salads, e.g. chopped onion, cubed avocado, diced cucumber, cubed tomato, cubed pineapple etc.