Succulent. Spicy. Clean. Tasty. Four words that tick my food box.
I needed some meat to go with my Mexican Black Beans, and found the BBC’s fab Peri Peri roast chicken recipe. My slight alteration on how to cook saves a few steps and a lot of waiting time, and still creates a perfectly moist and tender chicken breast with a tang.
- 2 x chicken breasts
- 1/2 x chilli, chopped with the seeds left in
- 2 tsp x paprika
- 2 tsp x oregano
- 3 tsp x olive oil
- 3 tsp x red wine vinegar
- 1 x garlic clove, minced
Pre-heat the oven to 180.
On a baking tray, make a foil boat for your chicken to cook in, you’ll want to cover it for part of the cooking time, so leave enough to make a foil bag around the meat.
Pat the chicken over with cornflour so it has a light dusting over it (approx. 1 tsp).
Leave to one side.
In a saucepan, add all the other ingredients.
On high, cook for 5 minutes, stirring as you go.
Take off the heat and put the chicken into the saucepan.
Stir, pour, move and make sure the chicken is entirely covered by the sauce.
Pour the mixture and the chicken into your foil boat.
Cover the chicken so you have a little foil package.
Pop into the oven.
After 15 minutes, open the package back into the boat.
Cook for another 15 – 20 minutes.
Serve with a salad, and use the left over sauce in your boat as a salad dressing.