Spring CHICKEN

Add these delicious recipes to your list of favourite midweek meals

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

• 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

• 1kg (2¼lb) chicken drumsticks

• 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?