This Chicken Piri Piri is a recipe from Diana Henry’s beautiful book “A Bird in the Hand”. I can’t say I’ve gotten around to doing all the recipes I want to do from this book but the ones that I have done have been epic and the book is still a lovely read!
I have made a few changes to this recipe though. First off, instead of grinding all the marinade ingredients up in a pestle and mortar, I just chucked everything into a blender – easy! I also upped the garlic, like I usually do, and added extra chillies. Diana says to add 4 red chillies, which I did, but I also added 4 of those small but fiery birds eye chillies because I felt that this recipe could use some extra heat.
This recipe really is so easy and delicious and only needs a side salad and chips or crusty bread to go with it. It also requires chicken legs which are really really cheap and flavoursome and if you’re feeding a crowd, just scale up the quantities.
- 1 red pepper
- 6 cloves of garlic
- 4 red chillies, stalks removed
- 4 birds eye chillies, stalks removed
- 0.5 tsp chilli flakes
- 2 tsp dried oregano
- 1 tsp sugar
- 1 tsp sea salt flakes
- Juice of 2 lemons
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4-6 chicken legs
- Halve and deseed the red pepper. Drizzle the halves with 1 tablespoon of olive oil and roast at 190 degrees Celsius for 25 - 30 minutes or until it starts to colour.
- Add the remaining 2 tablespoons of olive oil to a blender with the now roasted pepper and all other ingredients except the chicken and blend until smooth.
- Pour over the chicken, turning a few times to coat, cover with cling film and allow to marinate. Four hours is fine, overnight is better, 24 hours is best.
- Place the legs on a baking rack, pour over the remaining marinade and roast at 220 degrees Celsius for 40 minutes and serve.