main-meals

Piri Piri Chicken

March 10

Thanks to Nandos, Piri Piri chicken is now seriously popular although I’ve loved this Portuguese marinade for a long time! It’s well worth making extra because you’ll want to cover everything with it! Great on meat, fish and veg!

Serves 6
45 mins

Method

1. Mix 1 tablespoon of the olive oil with the paprika, thyme and garlic and salt and pepper, then rub all over the flesh side of the chicken thighs.
2. Place a large heavy-based frying pan over a medium heat. Add the remaining oil to the pan, then add the chicken thighs, skin side down. Reduce the heat to very low and cook for 20 –30 minutes until the skin is nice and crispy. Don’t touch them while they are cooking or shake the pan, just leave them alone and you will produce the most fantastic crisp skin and succulent flesh. Turn the chicken thighs and leave to rest in the pan with the heat off for 10 minutes before carving into slices.
3. Meanwhile, make the piri piri sauce. Place a griddle pan over a high heat while you toss the onion, tomatoes, garlic and chillies in a little oil. When the pan is smoking hot, add the vegetables and char on all sides until softened and caramelised. Transfer to a food processor along with the vinegar, olive oil, thyme and paprika and process until smooth. Season to taste with salt and pepper.
4. To make the chopped green salad, place the spring onions, cucumber, avocados, cress and lettuce in a bowl and drizzle over the balsamic and olive oil, then season with salt and pepper. Toss to coat and then divide between your plates or lunchboxes. Top with the sliced chicken thighs and serve with a bowl of the piri piri sauce.

2 tbsp extra virgin olive oil

1 tsp smoked paprika

½ tsp chopped fresh thyme

1 large garlic clove, crushed

8 boneless chicken thighs (skin on), well trimmed

Sea salt and freshly ground black pepper

For the piri piri sauce

1 large red onion, peeled and sliced in half

2 tomatoes, halved

3 garlic cloves

4 long fresh chillies

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil, plus extra for griddling

2 thyme sprigs

1 tsp smoked paprika

For the chopped salad

4 spring onions, finely chopped

½ cucumber, chopped

2 small ripe avocados, stoned and chopped

2 little gem lettuces, chopped

Large handful of sprouts, cress etc.

1 tsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp smoked paprika

½ tsp chopped fresh thyme

1 large garlic clove, crushed

8 boneless chicken thighs (skin on), well trimmed

Sea salt and freshly ground black pepper

For the piri piri sauce

1 large red onion, peeled and sliced in half

2 tomatoes, halved

3 garlic cloves

4 long fresh chillies

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil, plus extra for griddling

2 thyme sprigs

1 tsp smoked paprika

For the chopped salad

4 spring onions, finely chopped

½ cucumber, chopped

2 small ripe avocados, stoned and chopped

2 little gem lettuces, chopped

Large handful of sprouts, cress etc.

1 tsp balsamic vinegar

2 tbsp extra virgin olive oil

You'll Need

Small mixing bowl

Medium mixing bowl

Large heavy-based frying pan

Griddle pan

Food processor

If you liked this

While writing this recipe I experienced my first Nandos; the piri piri plate is hugely popular and some Bristol Rugby players often tweet about visits there. My mates dragged me along and I enjoyed it, but really there’s nothing better than making your own. This recipe uses chicken wings drenched in a yummy homemade piri piri sauce that you can tweak any way you like. Recipe from Barry Lewis‘ book Dinner’s On.

main-meals
→

Arroz Con Pollo – Chicken & Rice

July 14

Similar to a paella but without the seafood, this all-in one-pan chicken dish provides hearty comfort with each bite. Short grain rice is a must here, it can be found in most supermarkets.

main-meals
→

BBQ Jerk Chicken with Mango Salsa

June 20

The wonderful things about marinating meat is that you can prepare them so far in adavance. Pop the meat in the marinate in a releasable bag in the fridge overnight and the flavours will intensify. Marinated meat can also be frozen. This jerk chicken marinade is quite quirky and has lots of interesting flavours like lime juice, cinnamon, honey and ginger. It sounds like an odd combination but makes for many layers of flavours and served straight from the BBQ with this mango salsa, it’s total sunshine food.

main-meals

Piri Piri Chicken

March 10

Method

Ingredients

You'll Need

If you liked this

You may also like

light-meals