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Recipe: Piri-piri chicken

Dumbbell icon High protein
Dairy free
Gluten free
45 mins

Method

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.

  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…..
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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
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Nutrition per portion

Serves 4

533 kcals
38g fats
10g carbs
37g protein

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