Jamie Olivers fresh and punchy peri peri chicken

We ate most of it so here are some left overs for you to drool over. Mmmmm leftovers.
We ate most of it so here are some left overs for you to drool over. Mmmmm leftovers.

I LOVE this recipe. It’s my fail safe “I want to impress you but i don’t have the time to make an effort” dish and almost tastes better than Nandos (I only say nearly because A) I don’t want to be lynched and B) Nandos will bring food to my table i didn’t have to make myself and sometimes thats just what a tired girl needs!) but i have found in the past the recipe structure posted online is quite difficult for a nervous or beginner cook to navigate as it’s one of his 30 minute meal jobs.

Jamie recommends you serve this with salad but you don’t make friends that way. He also serves it with some of the tastiest mash i’ve ever made, it’s so good bog standard mash is now a disappointment, a single tear rolls down my face when i have to eat a smashed white potato, it has the potential to be so much more…

I digress. It looks like a lot of ingredients, some stuff you will have in the store cupboard, other stuff will be cheapest at the green grocer (I got all the veg and herbs for £4 and the chicken reduced for £2.50 and could freeze half of that). Even cheaper again if you grow your own herbs, you don’t even need a garden!

For the peri peri chicken

  • Chicken on the bone (thighs are best in my opinion though i have used legs too. If you really hate bones you can use breasts but they cost more and you have to watch they don’t dry out)
  • 2 peppers, i prefer red, Jamie says one red one yellow, i say do what you like
  • Small red onion
  • 2 cloves of garlic
  • 2 red chillies (i shall leave hotness up to you)
  • 1tbsp Paprika (smoked if you can find it)
  • A bunch of basil
  • 1tbsp Worcester sauce
  • 2 tbsp White wine/cider/rice vinegar (if its pale and vinegar you can use it, not malt!!!)
  • Juice and zest of one lemon

Pop the oven on about 200C. Fry the chicken, skin side down till yummy and crispy then flip over for a minute or so till the chicken is sealed. Pop that into an oven proof dish. Chop up the peppers and put in the pan and leave to fry, you want them blackened. As the peppers are cooking, put the rest of the ingredients with a splash of water into a blender and whizz into a fine paste. Give it a sniff, it should smell like there is a party in your nose and everyone is invited. Pop the peppers in with the chicken, add the sauce then put in the middle of the oven.

Whilst your chicken is cooking you can do the potatos!

“OMG whats the recipe?!” sweet potato and feta mash.

You will need

  • 1 large sweet potato
  • 2 med white potatoes
  • Half a lemon
  • Feta or “greek salad cheese” its cheaper
  • A bunch of coriander
  • 2 red chillies

Peel all the potatoes, chop into large chunks and put in a microwave dish with half a lemon and cover it with microwave safe cling film. Then microwave for 15 minutes. If you don’t have a microwave i am sure if you used the whole lemon (as the water will dilute it) and put it in a pan with water and boil as normal it will be just as good. Whilst you are nuking your potatoes, gather the other ingredients and chop really finely all together.

Once your potatoes are done take them out and take of the clingfilm CAREFULLY. I cannot stress this enough. I have scolded fingers on the steam that wooshes out, i find cutting into the side closest to you is a better bet, but really, be careful! Ones you have freed your pomme de teres from their steamy bed put all your cheesy loveliness in there and mash it all up.

Get your chicken out of the oven and serve.

One Reply to “Jamie Olivers fresh and punchy peri peri chicken”

  1. Mmm, that mashed potato sounds odd but looks to be pretty tasty… I’d imagine it gets really soft being nuked like that!
    Also glad to find someone else in the food blogger world that’s more about the recipes than the prettily-set-up photos (hope that doesn’t offend you 😉 )

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