Mozambique
Peri Peri Chicken & Corn
Peri Peri Chicken & Corn
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons chilli flakes (or to taste)
- 4 cloves garlic, crushed or grated
- Juice of 2 limes
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- ½ teaspoon salt (or to taste)
- Black pepper to taste
- 8 chicken legs (or thighs or a mixture)
- 4 small corn on the cobs (cobettes)
Method
Preheat the Oven:
Preheat your oven to 220°C / 200°C fan / gas mark 7 / 425°F. (If marinating the chicken, skip this step for now.)
Prepare the Marinade:
In a large bowl, mix together olive oil, chilli flakes, garlic, lime juice, smoked paprika, oregano, salt, and black pepper.
Score the skin of the chicken with a sharp knife and place it in the bowl, turning to coat each piece thoroughly with the marinade.
Marinate the Chicken:
Marinate the chicken in the fridge for 1 hour or up to 24 hours if time allows. If short on time, proceed with the recipe.
Roast the Chicken:
Place the marinated chicken pieces on a roasting tray.
Roast the chicken in the preheated oven for 30 minutes.
Remove the tray from the oven, add the corn on the cobs, turning them in the juices.
Return the tray to the oven for an additional 10 minutes.
Coconut Lime Rice
Ingredients
- 300g basmati or long grain rice
- 400ml tin coconut milk
- 200ml water
- ½ teaspoon salt
- 400g tin black eyed peas (or black beans or kidney beans, drained)
- Juice of 1 lime
- 4 spring onions, sliced
Method
Cook the Rice:
While the chicken is cooking, place the rice, coconut milk, water, and salt in a pan. Bring to a boil.
Cover with a lid and cook for 8 minutes, or until the rice has absorbed almost all the liquid.
Add Peas and Finish:
Add the drained black eyed peas, lime juice, and sliced spring onions to the rice.
Cook with the lid on for a further 2 minutes, or until the peas are warmed through and the liquid is fully absorbed.
Keep the lid on until ready to serve.
To Serve:
- Sliced spring onions
- Lime wedges
Arrange and Garnish:
Arrange the coconut lime rice on a serving platter.
Top with the roasted chicken pieces and corn on the cobs.
Drizzle over any juices from the roasting tray.
Scatter over sliced spring onions and serve with lime wedges.
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