Main ingredients:
- Chicken thighs
- Yellow pepper
- Potato and sweet potato
- Red onion, chilli, lemons
- Basil and coriander
I LOVE my new blender.
Blending up the piri-piri marinade (red onion, chilli, garlic, basil, Lea and Perrins, lemon juice, wine vinegar and paprika) was a breeze compared to laboriously chopping everything by hand, and it looked fantastic.
That was really the most complicated part of the recipe too - the spud and sweet potato were simply microwaved with half a lemon, then mashed with chilli, coriander and feta cheese (not quite as rich as this version). And the chicken thighs were fried skin-down til golden (and spitting furiously) then baked with the marinade and some sweet peppers.
For once I'd suggest that Jamie's quantities were (whisper it) on the stingy side - we ate four chicken thighs between two of us when they should feed four, but it all looked fantastic.
The marinade/sauce was rich and smoky even though it was only in contact with the chicken for ten minutes. The mash was if anything even better when cold, and my usual unscientific approach to doses of chilli paid off.
With all the fresh herbs (and our greedy chicken consumption) it came to around £2.60 a head. There were a lot of ingredients, it's true, but none especially exotic or pricy.
Best for... Breaking in (and showing off) a new kitchen gadget
Taken from... Jamie Oliver - 30 Minute Meals
Chris says... This truly was lip-smackingly tasty - Nandos, eat your heart out!
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