-
1
Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times.
-
2
Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down.
-
3
Cook until golden underneath, then turn over.
-
4
Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with 2 peeled cloves of garlic.
-
5
Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of 1/2 a lemon.
-
6
Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water.
-
7
Blitz until smooth.
-
8
Chicken: Slice the peppers into strips and add to the griddle pan.
-
9
Turn the heat down to medium and keep moving the peppers around.
-
10
Pour the piri piri sauce into a snug-fitting roasting tray.
-
11
Lay the peppers on top and put aside.
-
12
Add the chicken to the roasting tray with the sauce.
-
13
Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
-
14
Move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
-
15
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.
