By Paul Ainsworth From Saturday Kitchen Ingredients For the piri-piri marinade 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz light brown sugar 1 lime, juice and zest 1 tsp dried chilli flakes 2 garlic cloves, chopped 50ml/2fl oz olive oil ½ bunch fresh oregano, finely chopped 2 tsp port 1 tsp salt For the piri-piri chicken 6 chicken thighs and 6 chicken drumsticks or 1.. 1. Fry chicken breast and peri-peri seasoning, then add peppers, red onion and garlic. 2. Add the rest of the ingredients to the pan and bring to a simmer. Put the lid on and cook according to the recipe below. Stir in cream cheese and sweetcorn, then serve. Hint: Cook the pasta until al-dente.
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Turn the chicken over and press down with both hands on the breastbone to flatten the chicken. Place the spatchcocked chicken on a baking tray and pour over one-third of the sauce. Sprinkle with the remaining ½ tsp salt and the black pepper. ½ tsp black pepper. Place in the oven (still at 180C/350F (fan)) for 45 minutes.. Method. Heat the oven 190°C/170°C fan/ gas 5. Halve and deseed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar (see tip). Remove the pepper. Deseed the chillies, chop finely and put.
