For the piri-piri marinade – large batch which can keep in the fridge for up to 6 weeks or be frozen:
16 tbsp olive oil
5 tbsp garlic powder
3 lemons, juice only
2 tbsp paprika
1 tbsp cayenne pepper
1 tbsp cider vinegar
12-18 Thai red chillies
4 chicken thighs and 4 drumsticks, skin on
6 tbsp piri-piri marinade
1 tbsp sunflower oil
1 red and 1 green pepper , deseeded and finely chopped
1/2 bunch spring onions , sliced, white and green parts separated
4 tbsp tomato puree
1 tbsp sweet smoked paprika
250 g cooked rice
To make the marinade, put all the ingredients into a blender and blitz until you have a smooth sauce/marinade. For those who want extra hot add more Thai chillies and those who want milder add less.
Heat oven to 200 C/gas 6. Slash each piece of chicken a few times, so the marinade can really flavour the meat. Pour over the sauce, give it a good mix with your hands (or a spoon is fine, just be very thorough), then leave in the fridge to marinate for at least a couple of hours. If you don’t have time then just mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220 C/gas 7 and cook for about 15 mins more until the skin is crispy and golden.
When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Add the puree and paprika and a tsp (more if you like) of your piri-piri marinade (from the batch you made not what drained off the chicken). Stir well and cook for about 30 seconds then add the rice, breaking up with a wooden spoon so it’s all well mixed. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.