Crap. I did it again. Carlie and I rolled up our sleeves and got stuck into making Piri Piri Chicken, Rocket Salad and Dressed Potatoes from Jamie's 30 Minute Meals but I forgot to take photos. Lame. (Bad photography teacher!) By the time it was ready, I was absolutely starving and couldn't wait to get stuck into it. Sigh. So, I'm sorry people, but I'll just have to use images sourced from the web!
large chicken thighs, preferably higher welfare, skin on and bone in
- 1 red pepper
- 1 yellow pepper
- 6 sprigs of thyme
- 1 x 100g bag of pre-washed wild rocket
- ½ lemon
PIRI PIRI SAUCE
- ½ red onion
- 2 cloves of garlic
- 1-2 bird's-eye chillies
- 1tbsp sweet smoked paprika
- 1 lemon
- 2tbsp white wine vinegar
- 1tbsp Worcestershire sauce
- A bunch of fresh basil
- Olive oil
- Extra virgin olive oil
- Sea salt and black pepper
- 2 sweet potatoes
- ½ lemon
- 1 fresh red chilli
- A bunch of fresh coriander
- 50g (1¾oz) feta cheese
CHICKEN: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
POTATOES: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.
CHICKEN: Turn the chicken over.
PIRI PIRI SAUCE: Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
CHICKEN: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
POTATOES: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.
CHICKEN: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
SALAD: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and pepper and the juice of ½ a lemon.Tip into a bowl and take to the table.
POTATOES: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.
TO SERVE: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.
We've actually made this dish before so we knew we we'd be making something delish, but this was better the second time around. We mixed it up a bit, using some 'lovely legs' as well as the thighs, and decided to switch the rocket for baby spinach. I can never get enough of the potato smash, especially with the feta.
Once again, we didn't make the 30 minute mark and actually blew out to an hour waiting for the chicken to cook. I'm not sure why it takes so long, but meh. Still damn good.
I always love to see what other people have baked, as it gives me inspiration and ideas on what to cook next weekend. Each Sunday I'm going to post a photo of what I've created (whether it's a success or not!) and I would love for you to link back to your own blog and show me what culinary delight you've whipped up! Remember, it's not just limited to baking, show me your soups, casseroles, pastas.. anything you like!