Food for a Restless Mind

Piri Piri Chicken

Sorry for the lack of posts this week I’ve been occupied with other things. But I’m back with an easy and yummy meal filled with lots of flavours. The internet has been acting up again so it’s a recipe from an actual cookbook. In this case Jamie’s 30 minute meals. 

I served this Piri Piri Chicken with a potato and kumala potato salad, and a simple bok choy salad. Before you do anything else preheat the oven to 200°C. Now trim as much of the fat as you can off the chicken thighs while leaving them relatively whole. Put them in the frying pan to brown while you whip up the sauce. For the sauce just chuck the onion, garlic, chillies, paprika, lime juice, vinegar, Worcestershire sauce, and basil into a food processor and blitz until everything forms into a chunky sauce.

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Pour the sauce into a baking tray that is just big enough for the chicken. Lay the roughly chopped capsicum in a layer on top of the sauce then lay the browned chicken on top.

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Pop the chicken in the oven for about 15 minutes or until the sauce is bubbling and the chicken is cooked through.

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While the chicken is in the oven it’s time to make the salads. For the potato salad cut the potato and kumala into 2-3 cm chunks and boil until cooked. Once cooked, drain out the liquid and put the pan back on the heat for a minute or two the cook off any extra liquid. Toss the potatoes regularly to avoid them sticking to the pan. When the potatoes are done chuck them in a bowl with the fresh coriander, grated carrot, greek yoghurt, and garlic and mix everything together until the potatoes and kumala are thoroughly coated in greek yoghurt and coriander.

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For the bok choy salad separate the dark green leaves of the bok choy from the white stems and shred the leaves. If you’ve got them time use a potato peeler to turn the carrot into ribbons, if not just grate it. Add the carrot to the shredded bok choy and toss with Frantoio olive oil and salt and pepper. Top the salad with the sunflower seeds, pepitas, walnuts, and parmigiano reggiano.

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Pull the chicken out of the oven and make sure it’s cooked then serve. Make sure you scoop out some extra sauce to go with your chicken.

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Ingredients (serves 3-4)

Piri Piri Sauce

  • 1 red onion, roughly chopped
  • 4 cloves of garlic
  • 1-2 chillies
  • 2 tbsp of sweet smoked paprika
  • juice of 2 limes
  • 4 tbsp of white wine vinegar
  • 2 tbsp of Worcestershire sauce
  • a bunch of fresh basil

Chicken

  • 3-4 chicken thighs
  • 2-3 capsicums, roughly chopped
  • pinch of thyme
  • salt and pepper

Potato Salad

  • 3 potatoes
  • 3 kumala (sweet potato)
  • 4 tbsp of greek yoghurt
  • 1 tsp of minced garlic
  • a bunch of fresh coriander
  • 1 medium carrot, grated

Green Salad

  • 3-4 heads of bok choy, shredded
  • 1 medium carrot, made into ribbons (I just use a potato peeler to peel ribbons of carrot off)
  • 2 tbsp of sunflower seeds
  • 2 tbsp of pepitas (pumpkin seeds)
  • 2 tbsp of walnuts, roughly chopped
  • 1 tbsp of finely grated parmigiano reggiano cheese
  • 1 tbsp of Frantoio olive oil
  • salt and pepper

Method

  1. Preheat the oven to 200°C.
  2. Trim as much of the fat as you can off the chicken thighs while leaving them relatively whole.
  3. Put them in the frying pan to brown while you whip up the sauce.
  4. For the sauce just chuck the onion, garlic, chillies, paprika, lime juice, vinegar, Worcestershire sauce, and basil into a food processor and blitz until everything forms into a chunky sauce.
  5. Pour the sauce into a baking tray that is just big enough for the chicken.
  6. Lay the roughly chopped capsicum in a layer on top of the sauce then lay the browned chicken on top.
  7. Pop the chicken in the oven for about 15 minutes or until the sauce is bubbling and the chicken is cooked through.

While the chicken is in the oven it’s time to make the salads.

  1. For the potato salad: cut the potato and kumala into 2-3 cm chunks and boil until cooked.
  2. Once cooked, drain out the liquid and put the pan back on the heat for a minute or two the cook off any extra liquid. Toss the potatoes regularly to avoid them sticking to the pan.
  3. When the potatoes are done chuck them in a bowl with the fresh coriander, grated carrot, greek yoghurt, and garlic and mix everything together until the potatoes and kumala are thoroughly coated in greek yoghurt and coriander.
  4. For the bok choy salad: separate the dark green leaves of the bok choy from the white stems and shred the leaves. If you’ve got them time use a potato peeler to turn the carrot into ribbons, if not just grate it.
  5. Add the carrot to the shredded bok choy and toss with Frantoio olive oil and salt and pepper.
  6. Top the salad with the sunflower seeds, pepitas, walnuts, and parmigiano reggiano.
  7. Pull the chicken out of the oven and make sure it’s cooked then serve. Make sure you scoop out some extra sauce to go with your chicken.
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