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Peri-Peri Chicken and Chips

Ingredients for the peri peri marinade and sauce:

2 large cloves garlic, grated

Juice of 1 lemon

5 tbsp olive oil

1 tbsp white wine or cider vinegar

2 tsp sweet smoked paprika

2 tsp sea salt flakes

1 tsp caster sugar

1 tsp dried oregano

½ - 1 tsp cayenne pepper

4 chicken legs, skin on, bone in

3 tbsp tomato ketchup

1 tsp runny honey

Ingredients for the corn:

4 cobettes corn on the cobs

4 small knobs of butter

Ingredients for the peri peri salt:

2 tsp smoked paprika

½ - 1 tsp cayenne pepper

1 tsp garlic powder

½ tsp caster sugar

1 tsp dried oregano

1 tsp sea salt flakes

To serve:

750g oven fries

1 pot of Coleslaw

1 baby gem lettuce

Method:

  • For the marinade, mix together all the marinade ingredients. Slash the chicken legs a few times, pop into a bowl or tray, then rub half of the marinade in.  Allow to marinade for at least 4 hours.

  • Mix the remaining marinade with the ketchup, to make a sauce.

  • Pre-heat the oven to 200C/180C Fan/Gas 6.  Pop the marinated chicken into a roasting tin and place into the oven to bake for about 35-40 minutes, until cooked through, golden and skin crispy, basting with its juices now and again.

  • At the same time, wrap each cobette of corn with a knob of butter on top along with a pinch of seasoning, in a piece of foil, sealing the edges shut.  Pop the 4 foil-wrapped butter-topped cobettes into the oven and bake for about 25 minutes until tender. Carefully remove the foil and place back in the oven for 5-10 minutes to get some colour on them.

  • Cook the chips according to packet instructions.

To serve:

  • Serve the chicken with the chips, with extra sauce to drizzle and dunk, and the peri-peri salt to sprinkle over the chips and butter corn.  Enjoy with coleslaw and baby gem lettuce.

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