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