Peri-Peri Chicken with Spiced Rice

Ingredients

• 800 gboneless skinless chicken thighs
• 2½ tspsmoked paprika
• ½ tspcayenne or chili flakes
• 3cloves garlic
• 2 tbsplemon juice
• 1¼ tbspextra-virgin olive oil
• 2 tspapple cider vinegar
• 1 tspdried oregano
• ¾ tspsalt
• 240 gdry long-grain white or basmati rice
• ¼ tspground turmeric
• 150 gromaine lettuce, chopped
• 1medium tomato

Method

1. Blend or whisk the smoked paprika, cayenne, garlic, lemon juice, oil, apple cider vinegar, oregano and salt into a sauce. Coat the chicken and marinate in the fridge for at least 30 minutes, or overnight.

2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a baking sheet with foil.

3. Lay the thighs flat on the tray and roast for 25 to 30 minutes, until charred at the edges and 74°C (165°F) inside.

   30 min timer

4. Meanwhile, rinse the rice and cook it in 480 ml (2 cups) of water with the turmeric: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

5. Chop the lettuce and tomatoes for a simple salad.

6. Serve the chicken over the spiced rice with the salad and any pan juices.

Storing and reheating

Keeps 4 days.