Piri Piri Chicken
|4||Skinless, boneless chicken thigh fillets|
|1||Small fresh red chili, deseeded and finely chopped|
|1||Clove garlic, crushed|
|½ tsp||Dried oregano|
|1 Tsp||Smoked paprika|
|3 Tsp||Olive oil|
|1 Tbsp||Freshly squeezed lemon juice|
|Freshly Ground||Black pepper (taste)|
|1||Red pepper, deseeded and cut into small chunks|
|1||Red onion, sliced or cut into thin wedges|
Score a couple of deep slashes in each chicken thigh using a sharp knife. Combine red chili, garlic (if using), oregano, smoked paprika, 2 teaspoons of the olive oil, the lemon juice and black pepper in a bowl. Add chicken thighs; turn to coat all over. Cover; leave to marinate in a cool place for 30 minutes.
Preheat oven to 350ºF/175ºC. Put red pepper and red onion into a small, non-stick roasting tin; add remaining olive oil and toss to coat. Add chicken thighs to roasting pan, nestling them among vegetables.
Roast in the oven for 30–40 minutes or until chicken is thoroughly cooked (165⁰ F/74⁰ C – internal temperature) and piping hot, stirring vegetables and turning chicken thighs over about halfway through cooking.
Serve immediately with crusty bread or flatbreads and a mixed-leaf salad.
This recipe was found on the British Heart Foundation’s site. We have plenty of heart-healthy recipes, but if you’re looking for more, they’re a great resource.
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