Peri-Peri Chicken with Sweet Peppers

Adjust oven rack to the middle position. Preheat the oven to 180°C. Season the chicken well with Garlic & Herb Seasoning. Keep on one side. Prepare the vegetables and toss together in a large ovenproof dish. Season lightly with Garlic & Herb Seasoning and add stock mixture. Place meat on top of vegetables. Pour Peri-Peri […]

YOU WILL NEED

  • 8 skinless chicken thighs or drumsticks or a mixture of the two
  • Ina Paarman's Garlic & Herb Seasoning

Vegetables

  • 500 g whole baby onions, peeled and cut in half
  • 2 red bell peppers, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 cup (250 ml) cherry tomatoes, halved
  • 12 whole garlic cloves, cut in slivers lengthways
  • 1 cup (250 ml) hot water mixed with 2 t (10 ml) Ina Paarman's Chicken or Vegetable Stock Powder
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • Gremolata to sprinkle over

Gremolata

  • ½ cup (125 ml) chopped parsley
  • 3 cloves garlic, finely chopped
  • 1 T (15 ml) grated lemon rind
Method

Adjust oven rack to the middle position. Preheat the oven to 180°C.

Season the chicken well with Garlic & Herb Seasoning. Keep on one side.

Prepare the vegetables and toss together in a large ovenproof dish. Season lightly with Garlic & Herb Seasoning and add stock mixture.

Place meat on top of vegetables. Pour Peri-Peri Sauce over. Cover dish and bake for 45 minutes. Sprinkle with gremolata.

Delicious with Portuguese bread and a green salad dressed with Ina Paarman’s Herb Dressing.

Gremolata

Mix all ingredients together.

Ina's Tip

If you prefer a hotter peri-peri add a sprinkling of our Chilli & Garlic Seasoning.

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