top of page
Elevated Logo - Green
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.

Brilliant Bases Used In This Recipe
House BBQ Spice Rub
Tomato Fondue
Bone Marrow Broth
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.

Video
Log In To Access This Free Recipe

Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.

Subscribe To Access This Recipe

Sign up today and gain access to this recipe and 100's more healthy, delicious, easy-to-make recipes with Kitchen Skills Courses and Nutrition Guides to Elevate your cooking today!

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

  1. Heat the oven to 200C/390F (fan) or 220C/430F (convection)

  2. 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

  3. Use a stick blender to puree all the other ingredients bar the bay leaves

  4. Remove the thighs from the oven and make sure they are skin side up in the tray

  5. Flood the tray with the liquidised other ingredients and add the bay leaves

  6. Return to the oven and drop the temperature to 160C/310F (fan) or 180C/360F (convection) and allow to cook for 35-45 mins

  7. Ensure the chicken is cooked through by tweaking the thigh bone if it comes loose from flesh, perfect…..

Method
Ingredients
Related Recipes
Related Kitchen Skills
How to portion a chicken

How to portion a chicken

bottom of page