Peri peri chicken thighs with corn and slaw

Name: Peri peri chicken thighs with corn and slaw
Total time: 50 min
Cuisine: Portuguese
Ingredients: 8 chicken thighs, boneless, skin on; 2 red chillies, chopped; 3 garlic cloves, crushed; 1 lemon, juiced; 1 tsp smoked paprika; 2 tbsp olive oil; 2 corn on the cob; 200g red cabbage, finely shredded; 1 carrot, grated

Fiery marinated thighs with charred corn and a quick crunchy slaw.

Time50 min
LevelEasy
Costabout £1.80 a head
Oven210°C (190°C fan)

4 servings

Ingredients

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8chicken thighsboneless, skin on
2red chillieschopped
3garlic clovescrushed
1lemonjuiced
1 tspsmoked paprika
2 tbspolive oil
2corn on the cob
200 gred cabbagefinely shredded
1carrotgrated

Method

1
Blitz or mash the chilli, garlic, lemon juice, paprika and half the oil. Rub over the chicken and leave for 15 minutes.
15 min
2
Grill or roast the chicken at 210°C (190°C fan) for 25 minutes, turning once, until charred and cooked through.
25 min
3
Boil the corn for 8 minutes, then char it in a hot pan or under the grill.
8 min
4
Toss the cabbage and carrot with the remaining oil and a squeeze of lemon.
5
Serve everything together.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.