Peri-peri chicken thighs
4
Easy
15 minutes
45 minutes
"Chicken thighs are my favourite cuts, the skinless, boneless thighs are so forgiving – very difficult to overcook and remain juicy. However, skin-on chicken thighs on the bone are a total game-changer. They do all the hard work for you underneath that shard of crispy, delicious skin" – Hannah Lewry
Ingredients
Method
- 1 x 700 g Woolworths baby potatoes in garlic butter bag
- 8 Woolworths free-range chicken thighs
- 2 onions, quartered
- 1 garlic head, separated into cloves
- 1 cup Woolworths peri-peri sauce
- 2 T olive oil
- 1 x 25 g Woolworths chicken stock concentrate stick
- ½ cup water
- sea salt and freshly ground black pepper, to taste
- 200 g Woolworths Pepperito red peppers, halved and seeded
- 100 g butter
- baby spinach, for serving
- parsley, to garnish
Method
Ingredients
1. Preheat the oven to 200°C. Microwave the baby potatoes for 10 minutes.
2. Arrange the chicken, onions and garlic in a large, deep baking tray and toss with the peri-peri sauce, olive oil, chicken stock and water.
3. Add the baby potatoes and crush using a fork, then season. Add the peppers and dot with the butter. Roast for 45 minutes, basting in the peri-peri sauce regularly to caramelise. Serve with the baby spinach, garnished with parsley.
Cook's note: Bake in sauces for maximum flavour and tenderness, or marinate overnight in spices and yoghurt before braaiing.
Find more chicken recipes here.
Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana
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