PER SERVING 495 cals, 31g fat, 7g sat fat, 1g carbs
PERI-PERI CHICKEN
One of our go-to finger foods, and perfect for spice fans.
SERVES 4
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2-3 red chillies, deseeded if you prefer
-
1 garlic clove, peeled
-
1tsp sweet smoked paprika
-
5tbsp olive oil
-
1tbsp red wine vinegar
-
1 lemon
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1kg (2¼lb) chicken drumsticks
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Potato wedges, mayonnaise and green salad, to serve
1 Place the chillies, garlic, paprika, oil, vinegar, the juice of ½ lemon and some salt and pepper in a blender, or small food processor, and blend to make a loose paste. Cut the remaining lemon half into small wedges.
2 Place the chicken drumsticks in a non-metallic dish and coat in the chilli paste. Cut a few slashes across the chicken if you want the flavour to penetrate more. Leave to marinate in the fridge from 10 mins to 2 hrs.
3 Preheat the oven to 190C/Gas 5. Transfer the chicken to a foil-lined baking tin and cook for 3540 mins, until completely cooked through. Serve with potato wedges, green salad, mayo and lemon wedges.
TIP Why not try this peri-peri marinade with steak or pork chops?
هذه القصة مأخوذة من طبعة March 15, 2022 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 15, 2022 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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