We made this for the first time on New Year’s Eve and has since become a firm favourite and a meal possible to prepare in 20 mins for a quick weekday dinner.
Fry some skin on chicken skin side down until it’s crispy. While its cooking make the piri piri sauce by simply liquidising red onion, 4 cloves of garlic, 2 chillis, 2 tbs smoked paprika, zest of 2 lemons, juice of 1 lemon, 4 tbs white wine vinegar, 2 tbs Worcestershire sauce and a handful of fresh basil.
Turn the chicken over, pour in the sauce, some peppers cut up into largish bits and cover.
At the same time put some rice on with a pinch of saffron in, by the time the rice is cooked the chicken will be too, and should be nice and tender.
Serve with a squeeze of lemon.