Peri Peri chicken with sweet potato, red onion and spring greens with peas

Ingredients:

 

1.5 kg of chicken bits (legs, thighs, whatever you prefer)

150 ml of chicken stock or water

5 garlic cloves, chopped

1-4 red chillies (depending on how hot you like it), deseeded and finely chopped

thumb-size piece of ginger, grated

50 ml of olive oil

25 ml of cider vinegar

3 tbsp of tamari sauce

2 tbsp of smoked paprika

3 tsp of oregano

1 lime

1-2 sweet potato, peeled and cut into bite-size pieces

2 tbsp olive oil

1 cup of chicken stock

pepper

salt

2 red onions, cut into small wedges

2 cups of frozen peas

3 cups of spring greens (or any greens)

vegetable stock cube or 2 tsp of bouillon powder

2 knobs of butter

 

Method:

 

Preheat the oven to 190C/375F. Season the chicken bits and place in a roasting tin with the sweet potato cubes and red onion wedges in the oven. Roast for 30 minutes. After 15 minutes toss the sweet potato and onion in the cooking juices. While the chicken is roasting, prepare the peri peri sauce. In a bowl mix together the chopped garlic, chopped chillies, grated ginger, olive oil, vinegar, tamari sauce, smoked paprika, oregano and the juice of a lime. Or, put all the peri peri ingredients in a processor like a nutribullet and blitz into a paste (my preferred method).

 

After 30 minutes, take the chicken out of the oven and pour over 2/3 of the sauce, coating all the chicken bits with the sauce. Return to the oven and roast for another 30 minutes. Toss the sweet potato and onions every 10 minutes. When it’s done the chicken will look very dark, like it’s burnt, but don’t worry about that, it’s just how the peri peri sauce goes. Put the chicken on a plate and cover with foil. Put the sweet potato and onion in an ovenproof dish and leave in the oven (switch the oven off).

 

Put the tray with the cooking juices on the hob (or transfer juices to a pan) and add the remainder of the peri peri sauce and the chicken stock. Bring to the boil and let simmer. Put the peas and greens in a pan with 2 cups of water (or until the vegetables are nearly covered) with the vegetable stock cube and the knobs of butter. Bring to the boil and leave boiling until the water has evaporated. Stir regularly. When the peas and greens are done plate everything up and pour some peri peri sauce over the chicken. Enjoy!

CONTACT ME for more information

Roël McMahon

Manchester
07903 361 224
roel.mcmahon@googlemail.com

 

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Roël McMahon primal living health coach - Coaching and expert help for exercise, diet, weight loss, stress, health, wellbeing.
Real food blog for fitness advice and healthy nutritional recipes including LCHF,
gluten free, no grain, low carb.