- 4 Chicken Thighs or Breasts
- 1 TBSP Paprika
- 2 Cloves Minced Garlic
- 1 TSP Onion Granules
- 1/2 – 1 TSP Chilli Powder
- 1 TBSP Tomato Puree
- 1 Medium or Large Onion Chopped
- 1 Cup Chopped Bell Peppers (colour of your choice)
- Juice of 1 Lemon
- Cooking Spray
Preparation Time – 10 Minutes
Cooking Time – 40 Minutes
Now that we are officially in Spring I am trying to come up with some more seasonal friendly recipes (yes I am still in my slow cooker phase with the extra months of Winter we have had, but I am slowly pulling myself out of it.)
This piri piri chicken is definitely one of my new favourite recipes to add to my weekly meal plan. It is super healthy and full of flavour…………and a lot cheaper than a trip to Nandos. I know traditionally piri piri chicken is served with rice, but i served mine with green beans and a baked potato because I am trying to increase my veggie intake.
Preheat your oven to 180°C
Place the chopped onions in the bottom of a casserole dish or roasting tin.
Place the chicken and the peppers on top of the onions. I used cook from frozen boneless chicken thighs so mine took a little longer to cook. I also used frozen peppers as I am the only person in my house that likes peppers so buying fresh peppers usually means they get thrown away before i have used them all.
In a small bowl mix together your spices, garlic, tomato puree and lemon juice until you have a paste.
Spread the paste over the chicken.
Cook for 40 minutes or until the chicken is cooked all the way through.
Place the portion of chicken on each plate and spoon the onions and peppers over the chicken and serve with rice or potatoes.