“A classic Portugese and African dish that packs a punch when you’re in the mood for something spicy and a little different.”

Chicken

• 4 large chicken thighs, preferably higher welfare, skin on and bone in
• 1 red pepper
• 1 yellow pepper
• 6 sprigs of thyme
• olive oil
• salt and pepper

Sauce

• 1 red onion
• 4 cloves of garlic
• 1-2 bird’s-eye chillies (2 was quite hot for us)
• 2 tbsp sweet smoked paprika
• 1 lemon, zest and juice
• 4 tbsp white wine vinegar
• 2 tbsp Worcestershire sauce
• A large bunch of fresh basil

Preheat the oven to 180C. Peel and roughly chop the red onion and add to the liquidiser with the peeled cloves of garlic. Add the chilli (stalks removed), paprika, the lemon zest and juice. Add white wine vinegar, Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.

Place the chicken thighs skin side down, and score 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. 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 20 x 30cm 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. After 10 minutes move the chicken up to the top shelf to cook for around another 10 minutes, or until cooked through

Source : Adapted from Jamie’s 30 Minute Meals

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in around 30min+

Note : We love Jamie and everything he does in and out of the kitchen; but he’s kidding you if he thinks you can make his meals in less than 30 minutes without spending another 30 minutes prepping the ingredients first.

Tags: Mozambique, poultry, spicy