Peri-Peri Chicken with Sweet Peppers

Serves 4
Robust, colourful, traditional and delicious. This dish improves with standing. Make it the day before if time permits. Add the fresh gremolata topping just before serving.

You will need

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

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

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

Ina's Tip

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

Method

Adjust oven rack to the middle position. Preheat the oven to 180°C.
Season the chicken all over 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 chicken on top of vegetables. Pour Peri-Peri Sauce over. Cover dish. If pre-preparing, refrigerate at this stage. Bake open for 45 minutes. Sprinkle with gremolata.
Delicious with Portuguese bread and a green salad dressed with Ina Paarman’s Creamy Herb Dressing.

Gremolata

Mix all ingredients together.