|
Serves |
4-6 |
|
Prep time |
15 minutes |
|
Cook time |
45 minutes |
Popularised by a certain chain of restaurants, Peri peri has become one of nations favourites over the last few years. Find out how to make it with this quick and easy recipe.
| 6 | chicken thighs |
| 4 | garlic cloves |
| 6 | red chillies, roughly chopped |
| 1 | red pepper, core and stalk removed, roughly chopped |
| 1/2 | red onion, roughly chopped |
| 3 tsps | smoked paprika |
| 1/2 tsp | ground cinnamon |
| 3 tbsps | red wine vinegar |
| 50ml | olive oil |
| 1 tsp | granulated sugar |
| 1/2 | lemon, juice |
| salt and pepper, to taste |
1. Pre-heat the oven to 200°C/180°C/gas mark 6, then place the pepper and onion in a baking tray with one tsp of oil and bake for 15 minutes.
2. Once cooked, remove the vegetables and place in a blender, along with the chillies, the garlic, the paprika, the cinnamon, vinegar, sugar, lemon juice, seasoning and the remains of the olive oil. Blend the ingredients into a sauce, loosen with more oil if necessary.
3. Arrange the chicken thighs in an oven tray. Cut across each of the pieces of meat twice with a sharp knife, then cover the meat with your sauce; massaging the meat into the cuts and any folds in the skin or flesh.
4. Cover with tin foil and cook in the oven for 20 minutes, then remove the tin foil and cook for a further 20 minutes.
5. Check the meat has cooked through by piercing at the thickest point with a knife and seeing if the juices run clear, if so then serve.
Feel free to add more chillies if you like heat, the cooking process can dull the impact.
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