Home
Uncategorized

Mini potato pizzas

Game day

Mini potato pizzas

10 minutes

Pickled fish curry

Curry recipes

Pickled fish curry

35 minutes

Pickled fish sliders

Fish recipes

Pickled fish sliders

10 minutes

Open sausage rolls

Game day

Open sausage rolls

10 minutes

Gochujang devilled eggs

Afternoon tea

Gochujang devilled eggs

10 minutes

Grilled squid with crispy onions

Aliums

Grilled squid with crispy onions

10 minutes

Fruit cake sandwiches

Afternoon tea

Fruit cake sandwiches

Eggs baked in phyllo

Breakfast recipes

Eggs baked in phyllo

20 minutes

Crushed tomatoes on toast

Anchovy recipes

Crushed tomatoes on toast

5 minutes

Pork enchilada

Cheese recipes

Pork enchilada

20 minutes

The grape smash

Beverage recipes

The grape smash

Peri-peri chicken thighs

Chicken recipes

Peri-peri chicken thighs

45 minutes

Load more

Peri-peri chicken thighs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

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

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