Piri Piri Chicken Recipe!
Mmmmm did this today and totally enjoyed it! If you can tolerate chicken you will love this recipe! It's from one of Jamie Olivers cookbooks!
Chicken
Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Coo****il golden underneath, then turn over.
Peel and roughly chop the red onion and add to the blender with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Cook for about 30-35 minutes!
TASTES SOOO GOOD!
Chicken
- 4 large chicken thighs, preferably higher welfare, bone in
- 1 red pepper
- 1 yellow pepper
- 6 sprigs of thyme
Piri Piri Sauce
- ½ red onion
- 2 cloves of garlic
- 1-2 bird's-eye chillies
- 1tbsp sweet smoked paprika
- 1 lemon
- 2tbsp white wine vinegar
- 1tbsp Worcestershire sauce
- A bunch of fresh basil
Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Coo****il golden underneath, then turn over.
Peel and roughly chop the red onion and add to the blender with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Cook for about 30-35 minutes!
TASTES SOOO GOOD!
SURGERY at Toronto Western Hospital - VSG JANUARY 25th, 2012!!
5'9 - HW - 390 SW - 368.8 GW - 150
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