Peri Peri Chicken
This one pot dish with Chicken and potatoes baked in spicy peri peri sauce is unbeliveably delicious.
Servings 4 servings
Calories 729kcal
Ingredients
- 6-7 Chicken thighs Bone-in, with skin
- 4-5 Potatoes quartered
- ½ cup Peri Peri Sauce
Peri Peri Sauce Recipe
- 1 small Red Onion
- 2 small Red Bell Pepper
- 5 cloves Garlic
- 2.5 teaspoon Dried Oregano
- 2 teaspoon Dried Parsley
- 2 teaspoon Paprika
- 1 teaspoon Smoked paprika
- 1-2 Birds eye chiles
- Juice of a Lemon about 2-3 tablespoons
- 1 tablespoons Red wine vinegar
- ⅓ cup Olive oil
- 1.5-2 teaspoon Salt
Instructions
Make Peri Peri Sauce
- In a food processor add all the ingredients for Peri Peri Sauce. Blend it until smooth. No need to add any water.
- There is enough sauce for the chicken marinade and the leftover can be served as dipping sauce.
- Before serving as a dipping sauce, cook the peri peri sauce on low heat for 8-10 minutes
Peri Peri Chicken with Potatoes
- Preheat oven to 400 F.
- Add about 1/2 cup of the prepared peri peri sauce to chicken thighs. Coat well and if there is time let it rest for 15 minutes.
- Cut potatoes into quarters. Arrange in a 9X13 casserole dish. Place the marinated Chicken thighs on top of the potatoes. Spoon over leftover peri peri sauce from the bowl on top of the chicken.
- Loosely cover the baking dish with aluminum foil. Bake in the middle rack for 40 minutes.
- Carefully remove the foil, bast the chicken with pan juice. Bake again for 30-35 minutes or until chicken thighs are cooked through. Bast with the pan juice once or twice in between.
- To crisp up the skin and colour, you can broil it for a minute or two at the upper rack before taking out of the oven.
Video
Nutrition
Serving: 1serving | Calories: 729kcal | Carbohydrates: 45g | Protein: 33g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1021mg | Potassium: 1431mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2057IU | Vitamin C: 93mg | Calcium: 80mg | Iron: 4mg