Peri Peri Chicken & Corn


 

Peri Peri Chicken & Corn

  • 2 tablespoons olive oil
  • 2 teaspoons chilli flakes (or to taste)
  • 4 cloves garlic crushed or grated
  •  Juice of 2 limes
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • ½ teaspoon salt (or to taste)
  •  Black pepper to taste
  • 8 chicken legs (or thighs or a mixture)
  • 4 small corn on the cobs (cobettes)

Coconut Lime Riced cauliflower 

 2 cups cooked riced cauliflower 
  • 2T coconut milk
  • ½ teaspoon salt
  •  Juice of 1 lime
  • 4 spring onions sliced

To serve

  •  Sliced spring onions and lime wedges

Peri Peri Chicken & Corn

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F. (Save this step till later if you plan to marinate your chicken first)
  • Mix together all of the Peri Peri Chicken ingredients (apart from the corn on the cobs and the actual chicken!) in a large bowl. Score the skin of the chicken with the point of a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken with marinade.
  • Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time. Alternatively just continue with the recipe.
  • Place all the chicken pieces on a roasting tray and place the tray in your preheated oven.
  • Roast the chicken for 30 minutes, remove the tray from the oven, add the corn on the cobs turning them in the juices, then return the tray to the oven for a further 10 minutes

    For the rice: 
    Put all ingredients in a skillet and cook for about 5 minutes. You can more coconut milk if needed. 

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