Jamie Oliver recipe / Absolutely delicious & really easy to make.
- 4 large chicken thighs, preferably higher welfare, skin on and 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
- Olive oil
- Extra virgin olive oil
- Sea salt and black pepper
Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a large griddle pan on a high heat.
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.
Cook until golden underneath, then turn over. Wash your hands.
Turn the chicken over.
PIRI PIRI SAUCE: Peel and roughly chop the red onion and add to the liquidiser 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 30- 40 minutes.
TO SERVE: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.(I used fresh thyme for serving)