Peri-peri chicken recipe
 A tasty chicken and spicy rice dish to rival your peri-peri chicken shop! The slaw can work as side for other dishes too. Each serving provides 614 kcal, 41g protein, 50g carbohydrate, 26g fat,7g fibre. 8 skinless and boneless chicken thigh fillets75ml/2½fl oz medium–hot peri peri sauce½ tsp hot smoked paprikasea salt and freshly ground black pepper 8 skinless and boneless chicken thigh fillets 75ml/2½fl oz medium–hot peri peri sauce ½ tsp hot smoked paprika sea salt and freshly ground black pepper 1 tsp olive oil1 red onion, finely chopped1 red pepper, halved, cored, seeds removed and finely chopped1 green pepper, halved, cored, seeds removed and finely chopped2 garlic cloves, finely chopped1 tsp paprika1 tsp ground cuminlarge pinch saffron strands200ml/7fl oz chicken stock1 chicken stock cube, crumbled500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 1 tsp olive oil 1 red onion, finely chopped 1 red pepper, halved, cored, seeds removed and finely chopped 1 green pepper, halved, cored, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tsp paprika 1 tsp ground cumin large pinch saffron strands 200ml/7fl oz chicken stock 1 chicken stock cube, crumbled 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 250g/9oz red and/or white cabbage, finely shredded1 carrot, grated (about 100g/3½oz prepared weight)2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar3 tbsp light mayonnaisesalt and freshly ground black pepper 250g/9oz red and/or white cabbage, finely shredded 1 carrot, grated (about 100g/3½oz prepared weight) 2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar 3 tbsp light mayonnaise salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper.Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes.Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute.Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes.To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper.Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost!Serve the chicken with the rice and coleslaw on the side. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! Serve the chicken with the rice and coleslaw on the side. Serve the chicken with the rice and coleslaw on the side. Recipe tips Alternatively, leave the chicken to cool and then pack into containers, seal and keep in the fridge. Eat within 2 days, either cold or reheated. The coleslaw can also be kept separately in a sealed container in the fridge and eaten within 2 days but the rice is best eaten immediately.