Home
recipe-guide
Poultry recipes
Chicken thigh recipes

One-pan chicken

Beans recipes

One-pan chicken

40 minutes

Nani’s khowse (Burmese chicken soup)

Chicken breast

Nani’s khowse (Burmese chicken soup)

45 minutes

Air-fryer gochujang chicken thighs

Air-fryer recipes

Air-fryer gochujang chicken thighs

45 minutes

Creamy chicken with dumplings

Chicken recipes

Creamy chicken with dumplings

35 minutes

Chicken-and-radish stew

Chicken recipes

Chicken-and-radish stew

35 minutes

Citrus chicken with chimichurri

Chicken recipes

Citrus chicken with chimichurri

30 minutes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

New York cart-style chicken and rice

Chicken recipes

New York cart-style chicken and rice

45 minutes

Gem squash-and-chicken tray bake

Chicken recipes

Gem squash-and-chicken tray bake

1 hour

Abi’s one-pan harissa chicken pilaf

Chicken recipes

Abi’s one-pan harissa chicken pilaf

45 minutes

Taiwanese fried chicken

Asian recipes

Taiwanese fried chicken

10 minutes

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