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Piri Piri Chicken & Smashed Potatoes (Thankspriding 2012) | by RobertDennis
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Piri Piri Chicken & Smashed Potatoes (Thankspriding 2012)

We got both of these recipes from Jamie Oliver's book/show 30 Minute Meals (waay better than that Rachel Ray garbage :P) and decided to give 'em a go. Came out perfectly. Btw, Thankspriding is our annual gay pride feast. Last year, coincidentally, we cooked a Jamie Oliver recipe as well for Thankspriding. Anyhow, recipe is below. Jamie designed it to be cooked all at once in under 30 minutes so, It's written odd. Get into your 30 minute meals minset, people!

 

INGREDIENTS:

 

CHICKEN

4 large chicken thighs, preferably higher welfare, skin on and bone in

1 red pepper

1 yellow pepper

6 sprigs of thyme

 

PIRI PIRI SAUCE

½ red onion

2 cloves of garlic

1-2 bird's-eye chillies

1tbsp sweet smoked paprika

1 lemon

2tbsp white wine vinegar

1tbsp Worcestershire sauce

A bunch of fresh basil

 

SEASONINGS

Olive oil

Extra virgin olive oil

Sea salt and black pepper

 

POTATOES

1 medium potato

2 sweet potatoes

½ lemon

1 fresh red chilli

A bunch of fresh coriander

50g (1¾oz) feta cheese

 

Preparation

 

To start, get all your ingredients and equipment ready. Turn the oven on to 400 degrees F. Put a large grill pan on at high heat. First, put the chicken thighs on a plastic cutting board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.

 

For the potatoes, wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with 1/2 lemon. Cover with plastic wrap and put into the microwave on full power for 15 minutes.

 

Turn the chicken over.

 

For piri piri sauce, peel and roughly chop the red onion and add to the blender with 4 peeled cloves of garlic. Add the chiles (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons, and juice of 1 lemon. Add ¼ cup of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the large bunch of basil, and a slug of water. Blitz until smooth.

 

For the chicken, slice the bell peppers into strips and add to the grill pan. Turn the heat down to medium and keep moving the peppers around.

 

Pour the piri piri sauce into a snug-fitting roasting pan. Lay the bell peppers on top and put aside. Add the chicken to the roasting pan with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.

 

Returning to the potatoes, finely chop the chile and most of the cilantro on a board, mixing as you go. Add the feta and keep chopping and mixing.

 

Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the cilantro mixture from the chopping board and mix everything together. Season, then take to the table.

To serve, get the pan of chicken out of the oven, sprinkle over a few cilantro leaves, and take straight to the table.

 

+2

 

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Taken on June 29, 2012