Time: 90 minutes
This is a dish that says “I love myself” and “I am worth the effort”… yes you are.
Music Selection: Miley Cyrus – Flowers
1 ½ red peppers, seeded – cut into 1/3s
1 large onion – cut into quarters
3 cloves garlic, minced
1/4 cup lemon juice
Zest of one lemon
5 small red thai chilis, seeded and roughly chopped
1 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
¼ cup red wine vinegar
¼ cup olive oil
6 chicken thighs with bone-in and skin-on (sometimes I do use skinless chicken breasts)
1 cup of plain yogurt
1 lime, zested and juiced
2 Tbsp finely chopped mint
Heat oven to 425 degrees.
On a baking sheet, lined with foil, place the red peppers and onions. Sprinkle on some olive oil. Bake in oven about 15 – 20 minutes, until the red peppers are charred. Remove from heat. Let cool.
In a blender, place the garlic, lemon juice, garlic, chilis, red peppers, onion, oregano and paprika. Puree until smooth.
Place the puree in a pot and add the olive oil and bay leaf. Bring to a boil and simmer for about 30 minutes. Remove from heat and let cool. Add the lemon zest.
Place chicken in a ziplock and add ½ of the peri peri sauce (reserve the rest to serve with the chicken). Let it marinate for a few hours or overnight.
In the meantime, mix the yogurt sauce ingredients together and keep cool.
When ready to eat – heat oven to 425 degrees. On a lined baking sheet, place the chicken (shake off excess sauce). Bake until thoroughly cooked (about 25 minutes). Serve with coconut lime rice and yogurt sauce. Holiday carrots are a great side.