Ingredients to serve 4
4 Chicken Thighs
1 Red Pepper
1 Yellow Pepper
Piri Piri Sauce
1/2 Red Onion
2 Garlic Clove
1-2 Bird's Eye Chillies
1 Tablespoon - Smoked Sweet Paprika
1 Lemon Zest
2 Tablespoon - White Wine Vinegar
1 Tablespoon - Worcestershire
1 Bunch - Basil Leaves
1/2 Juice of a Lemon
Salt and Pepper Dash
Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a large griddle pan on a high heat.
Put the chicken thighs on a plastic chopping 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.
Turn the chicken over.Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
For the Piri Piri Sauce: Peel and roughly chop the red onion,add to the liquidizer with 2 peeled cloves of garlic. Add the chilies (stalks removed),paprika, zest of lemon and lemon juice.
Add white wine vinegar,Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz til smooth.Pour the piri piri sauce into a snug-fitting roasting tray.
Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven bake for 20minutes till cooked through
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.