Easy peri peri chicken
By Scott Gooding and Matilda Brown
This recipe gets rolled out a lot in our house. The little kids haven’t taken to it just yet, but they will in time … and while we wait, there’s more for Til, Tashi and me. We also sell this as a ready-to-use marinade at The Good Farm Shop – it’s just so versatile.
Images and text from The Good Farm Cookbook by Scott Gooding and Matilda Brown, photography by Cath Muscat. Murdoch Books RRP $45.00
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Ingredients
SERVES 4
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 garlic cloves, minced
- 2–3 cm (3/4 – 1 1/4 inch) piece ginger, peeled and grated
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- juice of 1 lemon, plus extra for drizzling
- 800 g (1 lb 12 oz) boneless, skin-on chicken thighs charred
- lemon halves, broccolini and radicchio wedges, to serve
Method
- In a large bowl, combine all the ingredients except the chicken, lemon halves, broccolini and radicchio.
- Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.
- Preheat the oven to 190°C (375°F). Heat a large ovenproof frying pan over medium heat and add the chicken.
- Cook the fillets for 3–4 minutes, or until the chicken is caramelised, before turning over and cooking for another 3–4 minutes on the other side.
- Transfer the pan to the oven and bake for 5–7 minutes until cooked through.
- Transfer the chicken to a chopping board. Allow to rest for 3–4 minutes before roughly chopping.
- Drizzle with some lemon juice, season and serve with charred lemon halves, broccolini and radicchio wedges.
