19 August 2013

Plate Up. Peri Peri Chicken

Thanks to a Subway (eat fresh!) advertisement that was on tv last year, I can’t cook this meal without bustling round the kitchen chanting “peri peri chicken, peri peri chicken, peri peri chicken chicken sub!” It does get pretty annoying but thankfully this is a quick dish so I’m not singing for too long. I guess I will have passed this delightful association onto you now, sorry, but definitely give this dish a go, it’s a flavour sensation.

What you’ll need
4 large chicken thighs
2 red capsicums, cut into cheeks and then halved
2 zucchini, sliced
200g cherry tomatoes, halved
½ bunch spring onions, chopped
2 cloves garlic
3cm piece ginger
2 red chillies
2 tablespoons sweet smoked paprika
2 lemons
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 cups cous cous

What to do
Preheat oven to 180 degrees Celsius. Fry thighs in a pan with olive oil, season with salt and pepper. Cook until golden underneath and then turn.

Meanwhile make the peri peri sauce by combining the spring onions, garlic, ginger, chillies, paprika, juice of 1½ lemons, vinegar and Worcestershire. Blend until smooth, add a dash of water if it’s looking a little thick. It should be the consistency of a runny smoothie.

“Peri peri chicken, peri peri chicken…”

By now you will have turned your chicken and, when you do, throw in the capsicum and zucchini and toss in the pan. Once the chicken is browned on the other side, transfer the chicken and vegetables into a shallow oven dish, add the tomatoes and pour over the sauce.  Place in the oven.

Boil a little more than 2 cups of water in a saucepan and turn the heat off. Add the cous cous and shake to distribute. Cover with a lid and leave for 5 minutes.

“Peri peri chicken, chicken sub.”

After 10 minutes pull your chicken out to toss and coat in sauce, place back in the oven for another 5-10 minutes.

Season your cous cous with salt and a drizzle of oil. Serve with chicken and remaining lemon wedges.

Photos by Krissie.