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Peri-peri chicken thighs

Name: Citrus chicken with chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: free-range, skin-on, bone-in chicken thighs 8,baby fennel 100–200 g,oranges, juiced 3–4,olive oil ¼ cup,garlic, crushed 5 cloves,thyme, leaves picked 5g,salt 2 T,For the chimichurri, mix: ,coriander, finely chopped 60 g,mint, finely chopped 30 g,garlic, minced 2 cloves,green chilli 1,olive oil ⅓cup,red wine vinegar 1 T,salt, to taste

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

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