Portuguese Piri-Piri Chicken
This is an easy chicken dish with lots of lovely spices to
perk it up.
8 chicken thighs, skins on, bones cut out
1tsp smoked paprika
1tsp ground ginger
1tsp dried oregano
1tsp mild chilli powder
1tsp salt and freshly ground black pepper
Zest of 1 lemon
2tbsp (heaped) tomato purée
1tbsp olive oil
Prepare the barbecue or pre-heat the oven to 200°C/Gas 6. Trim
the excess skin off the chicken pieces, leaving the top layer intact.
In a large bowl, mix the smoked paprika, ginger, oregano, chilli powder,
salt and lemon zest. Add some freshly ground black pepper, then mix in the
tomato purée and olive oil to a thick paste. Add the chicken thighs and coat,
pushing the paste over and into the chicken.
Place the thighs as fat as possible on the barbecue and cook for
8-10 mins on each side until cooked through, or place in a non-stick roasting
tin and cook in the oven for 40-45 mins.
The chicken will taste even better if left covered in the fridge
to marinate overnight so it can soak up all the spices, tomato and lemon in the