Gluten Free, Free Recipe
Piri-piri chicken
45 mins
Easy
4 Servings
We're off to the Med with this wonderful piri-piri chicken from Portugal with flavours inspired by their former colonies. Packed with protein, this dish is super flavoursome thanks to our house rub and Tomato Fondue.
About This Recipe
In the first of our Flavours of Vacation recipes, we have gone for a wonderful piri-piri chicken from Portugal with flavours inspired by some of their African colonies. Now commonly seen on restaurant menus, with Nando’s possibly being the most famous exponent of this classic Portuguese colonial dish. Our version is simple, clean and spicy, and using our Brilliant Bases, this can be prepared from scratch to table in less than one hour, feeding 4 with 6/8 chicken thighs. The main ingredient here, naturally, is chicken but we’ve opted for thigh meat instead of chicken breast to maintain some of the moisture in the dish.
Chicken is packed with protein, is low in fat and high in B vitamins and minerals such as selenium which is a powerful antioxidant that may have anti-cancer properties. It also used two our of Brilliant Bases, Tomato Fondue and Bone Marrow Broth, as well as our house rub from last month which is brimming with antimicrobial and anti-inflammatory properties. Another key ingredient here is red peppers – half a red pepper has around 160% of your RDA of vitamin C and half your RDA of vitamin A – the former offers powerful immune support and is good for eye, hair and skin health.
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Ingredients
1kg/35oz chicken thighs
250g/9oz BB Tomato Fondue
250g/9oz BB Bone Marrow Broth
250g/9oz red peppers
50g/1.8oz Elevated house rub
3tsp lemon juice/zest
5tsp garlic
3tsp bird eye chillies
2tsp fresh oregano or rosemary leaves
1tsp salt
0.5tsp black pepper
2 bay leaves
Nutrition Per Serving
Calories
533
Fats
38G
Carbs
10G
Protein
37G
Method
Heat the oven to 200C/390F (fan) or 220C/430F (convection)
Place the chicken thighs in a deep baking tray and grill on both sides for 6-7 mins to endure they are sealed and the skin begins to blister and brown
Use a stick blender to puree all the other ingredients bar the bay leaves
Remove the thighs from the oven and make sure they are skin side up in the tray
Flood the tray with the liquidised other ingredients and add the bay leaves
Return to the oven and drop the temperature to 160C/310F (fan) or 180C/360F (convection) and allow to cook for 35-45 mins
Ensure the chicken is cooked through by tweaking the thigh bone if it comes loose from flesh, perfect…..