Have you got an urge for some piri-piri? Fay Ripley shares a delicious chicken recipe that you can whip up faster than you can get to your nearest Nando’s…
I first had this over 10 years ago, not in Portugal but on Bondi beach with fries and a beer and I’ve been trying to recreate that moment ever since. Well, this is pretty damn close to the piri-piri Aussie daydream I remember, minus the blondes in thongs. Cook it on the barbie, or if not in the oven, and serve with a side of roasted or barbecued peppers and Patatas Bravas.
Prep time 10 mins
Cook time 40 mins
All you need is…
8 chicken thighs, skins on, bones cut out
1 tsp smoked paprika
1 tsp ground ginger
1 tsp dried oregano
1 tsp mild chilli powder
1 tsp sea salt
zest of 1 lemon
2 heaped tbsp tomato purée
1 tbsp olive oil
All you do is…
1. Fire up the barbie or preheat the oven to 180°C (fan), 200°C, gas mark 6. Trim the excess skin off the chicken pieces, leaving a top layer intact.
2. In a large bowl, mix the smoked paprika, ginger, oregano, chilli powder, salt and lemon zest. Add a good grinding of pepper then mix in the tomato purée and olive oil to a thick paste. Throw in the chicken thighs and thoroughly coat, massaging the paste into every nook and cranny.
3. Place the thighs as flat as possible on the bbq for about 8–10 minutes each side till cooked through, or place in a non-stick roasting tin and cook in the oven for 40–45 minutes.
Even better if left covered in the fridge to marinate overnight.
Slice up with mayo and salad in a tortilla wrap.
Taken from Fay Makes it Easy by Fay Ripley
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