This peri peri chicken recipe gets rolled out a lot in our house. The little kids haven’t taken to it just yet, but they will in time … and while we wait, there’s more peri peri for Til, Tashi and me.
One of the best aspects is the one-pot calling card; less washing up, easier to throw together. This is one of our favourite dinner recipes. Simple and flavoursome.
Serves: 4
Ingredients
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 garlic cloves, minced
- 2–3 cm (3/4–11/4 inch) piece ginger, peeled and grated
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- juice of 1 lemon, plus extra for drizzling
- 800 g (1 lb 12 oz) boneless, skin-on chicken thighs charred
- lemon halves, broccolini and radicchio wedges, to serve
Method
- In a large bowl, combine all the ingredients except the chicken, lemon halves, broccolini and radicchio. Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.
- Preheat the oven to 190°C (375°F). Heat a large ovenproof frying pan over medium heat and add the chicken. Cook the fillets for 3–4 minutes, or until the chicken is caramelised, before turning over and cooking for another 3–4 minutes on the other side.
- Transfer the pan to the oven and bake for 5–7 minutes until cooked through.
- Transfer the chicken to a chopping board. Allow to rest for 3–4 minutes before roughly chopping.
- Drizzle with some lemon juice, season and serve with charred lemon halves, broccolini and radicchio wedges.
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