Piri Piri Chicken - Jamie Oliver 30 Minute Meals

Jamie's Piri Piri chicken is seriously good!  Sweet from the peppers and paprika along with heat from the chilli.

I do have to say I wouldn't agree this chicken dish, along with the rocket salad and dressed potatoes, as well as the Portuguese tarts can be made in 30 minutes as stated in his book......Certainly not by me anyway!


Please don't get me wrong, in no way am I running him down - I think he's great and does some seriously fantastic food.  The book is certainly worth buying, just don't expect the dinners to take just 30 minutes that's all.

You will need:
4 large chicken thighs - skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of thyme
1 red onion
2 cloves of garlic
2 bird's-eye chillies
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
A bunch of fresh basil

Seasonings:
Olive oil
Extra virgin olive oil
Sea salt and black pepper 
Turn the oven on to 200C/400F or Gas 6. Put a large griddle pan on a high heat.
Put the chicken thighs on a plastic chopping board, skin side down, and slash 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. Wash your hands.
Now turn the chicken over and get on with the Piri Piri sauce:
Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.

Back to the chicken:
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 snug-fitting 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.  Leave to cook for around 10 minutes.

Move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
Remove the chicken from the oven - check that it's cooked through and scatter with a few coriander leaves.  Serve straight away.


6 comments

  1. Looks good as always Jan! Can't wait to hear about your adventure with Jean Christophe! Did you get a snog? I did and it was fabulous! xxoo

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  2. Looks great! Who cares if it takes twice as long!

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  3. I have the book and haven't made anything yet, I don't like the layout and prefered the tv series.
    This dish looks wonderful, your photo should be in the book, then I probably would have made it!!

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  4. I couldn't do it in 30 minutes either! But man was it good.

    http://cookingjamie.blogspot.com/2010/11/30-minute-meals-inspiration.html

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  5. I still haven't got this one....might have to purchase, even if they don't take 30 minutes. Lovely recipe

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  6. Oooh I made this the other day but only the chicken part! It was very tasty and definitely one I will do again- maybe next time with the potatoes and tarts!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

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