The side dish is my take on South American Rice and Peas, except it doesn't contain rice or peas! Instead I used oversized cous cous, spring onion, red pepper and spinach. The idea is it's something cleansing to eat when the chicken is too fiery. The cous cous is cooked in water with added vegetable stock - you need some salt in there to give it some flavour.
Turn on oven.........................................now
Piri Piri Chicken marinade is very easy. Get a mixer/blender and add to it a few chillis, with the seeds out (how many is up to you I guess). This time I used a habanero, and a few medium red chillis and that was enough! Also a clove of garlic, half a red pepper, a bunch of fresh herbs such as basil and parsley, and the juice of at least a lemon, and some paprika. Whizz that all up and adda bit more water just to thin it out as it will thicken in the oven.
Chicken wise you can use what you want. To follow Jamie you use the cheaper cuts, like Chicken Thighs. You want to slash the underside (not the skin side) of the chicken thighs to open it out, this will help the marinade get into the chicken.
Heat up a frying pan and add the chicken thighs skin side down and let them cook for about 5-10 minutes getting nice and crispy on the skin, then add them to a baking dish which is full of the piri piri marinade, leaving them skin side up.
Now add them to the oven and cook for a further 15-20minutes. When they come out the skin should be really crispy and all the piri piri sauce has gone into the chicken flesh.
Serve on a plate and add a bit more sauce out of the dish over the chicken.
Remember a glass of milk - or beer!
