Peri Peri Chicken and Spicy Rice
- 4 skin on chicken thighs and 4 drum sticks – buy a mixed pack
- 6 tbsp piri piri marinade (mild, medium or hot, to your taste)
- 1 tbsp sunflower oil
- 2 peppers, any colour, deseeded and finely chopped
- half bunch spring onions, sliced, white and green parts separated
- 4 tbhsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
- vegetables or salad to serve (optional)
1. Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken three times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin side up, in a roasting tin. Cook for 30 mins then increase heat to 220C/200C fan/gas 7 and cook for about 15 minutes more until the skin is crispy and golden.
2. When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for five minutes. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grain are coated well. Use a high heat and scrape any that sticks of the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables and salad, if you like.
Beanie Burger (V)
- 400g can of red kidney beans, drained
- 1 medium onion, cut finely
- 50g rolled oats
- 1 egg
- 1 tablespoon paprika or cayenne pepper
- 3 tbsp piri piri marinade (mild, medium or hot, to your taste)
- 1 ball of low-fat mozzarella, sliced
- Bread rolls, sliced tomato and lettuce, to serve
1. Tip the beans, onion, oats, paprika or pepper, and a dollop of the peri marinade into a food processor along with the egg, and pulse until chunky, but not puréed.
2. With wet hands, shape into burgers. Rub with the marinade, and leave in the fridge to marinate for at least 15 minutes (but longer if possible). In the meantime, slice the tomato, rip up some lettuce and prepare your bread rolls.
3. Heat a pan brushed with oil on a medium heat, and fry the burgers for five minutes on each side, being careful not to let them stick. Then place a slice of mozzarella atop each burger and place under a hot girl for a few minutes to melt.
4. Serve the burgers on toasted buns, with a slice of tomato and lettuce, alongside spicy rice, or piri piri fries.