Home
Recipes
olive oil

Pollo al mattone with nectarine salsa

Chicken recipes

Pollo al mattone with nectarine salsa

45 minutes

Roasted herb-crusted leg of lamb

Christmas recipes

Roasted herb-crusted leg of lamb

1 hour 20 minutes

Smoked trout with ClemenGold salad

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Risotto al salto with baby marrow salad and green olive tapenade

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Grilled halloumi salad

Salad recipes

Grilled halloumi salad

20 minutes

Grilled squid with crispy onions

Aliums

Grilled squid with crispy onions

10 minutes

Homemade pork schnitzels

Pork recipes

Homemade pork schnitzels

10 minutes

Pork enchilada

Cheese recipes

Pork enchilada

20 minutes

Chilli crunch prawns with crispy kale and pickled vegetables

Braai recipes

Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Braaied paella

Braai recipes

Braaied paella

35 minutes

Lamb shank roast

Lamb recipes

Lamb shank roast

3 hours

Peri-peri chicken thighs

Chicken recipes

Peri-peri chicken thighs

45 minutes

Load more

Peri-peri chicken thighs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 x 700 g Woolworths baby potatoes in garlic butter bag
8 Woolworths free-range chicken thighs
2 onions, quartered
1 garlic head, separated into cloves
1 cup Woolworths peri-peri sauce
2 T olive oil
1 x 25 g Woolworths chicken stock concentrate stick
½ cup water
sea salt and freshly ground black pepper, to taste
200 g Woolworths Pepperito red peppers, halved and seeded
100 g butter
baby spinach, for serving
parsley, to garnish

Method

1. Preheat the oven to 200°C. Microwave the baby potatoes for 10 minutes.

2. Arrange the chicken, onions and garlic in a large, deep baking tray and toss with the peri-peri sauce, olive oil, chicken stock and water.

3. Add the baby potatoes and crush using a fork, then season. Add the peppers and dot with the butter. Roast for 45 minutes, basting in the peri-peri sauce regularly to caramelise. Serve with the baby spinach, garnished with parsley.

Cook's note: Bake in sauces for maximum flavour and tenderness, or marinate overnight in spices and yoghurt before braaiing.

Find more chicken recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana