Peri peri chicken and spicy rice

Name: Peri peri chicken and spicy rice
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, skin on; 2 red peppers; 2 red chillies; 4 cloves garlic; 1 lemon; 2 tbsp extra virgin olive oil; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tbsp white wine vinegar; 250g basmati rice; 150g frozen peas; 1 tsp ground turmeric; 1 pinch sea salt

45 min

Serves 4

5 plants

*estimate per serving

Smoky, hot, lemony chicken. Nando's-style at home.

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Other ingredients

8 chicken thighs, skin on
2 red peppers
2 red chillies
4 cloves garlic
1 lemon
2 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp dried oregano
1 tbsp white wine vinegar
250g basmati rice
150g frozen peas
1 tsp ground turmeric
1 pinch sea salt

What to do

1
Blitz 1 pepper, the chillies, garlic, lemon juice, oil, paprika, oregano, vinegar and salt.
2
Coat the chicken. Leave for 20 minutes or overnight.
3
Heat the oven to 200C (180C fan). Roast for 35 to 40 minutes.
4
Cook the rice with the turmeric. Add the peas and the other pepper, chopped, for the last 5 minutes.
5
Serve the chicken on the rice.

Good to know: Cook chicken until there is no pink inside.