Serves 2 adults and 2 children
For the Lemon and herb marinade
Lemon zest from 2 large lemons (I just use a cheese grater – the finer part)
Lemon juice from 1 large lemon
1.5 teaspoon salt
5 tablespoons of Olive oil
4 cloves of crushed fresh garlic or 1 teaspoon of dried garlic
2 teaspoons Dried herbs: Select 1 from oregano, thyme or rosemary
½ teaspoon black pepper
For the Peri Peri marinade
Make the lemon and herb marinade as above and add the following
1 tablespoon smoked paprika
1 tablespoon Chilli flakes (leave out if you don’t want it spicy or adjust depending on your taste)
For the chicken if using breast: Use 3 breasts (1 whole breast per adult and half a breast per child) – Butterfly them (cut in half horizontally to make the chicken thinner and quicker to cook) and smother in the marinade.
If using the lemon and herb marinade: You can either cook under the grill or in a griddle pan – if getting too dark on edges and still not cooked in middle cover with foil and finish in the oven.
For the chicken if using thighs or legs: Use 10 legs or thighs or a mix of both (3 each per adult and 2 per child) – can use boneless or fillets and with or without skin depending on your preference.
Smother in the marinade and then bake in oven (200 degrees Celsius) – approx. 30-40 mins.
To check your chicken is done
If you are using a thermometer leave in for 30 seconds and the reading should be 75 degrees Celsius or above (not too much above though otherwise your chicken will be overcooked). If not, the juices should be clear and the meat should be firm.
Cook rice as follows: Use a coffee/tea mug. Put 1 mug of basmati rice in a sauce pan and add 2 mugs of water with a teaspoon of salt. Bring it to the boil, once it is boiling drop the temperature so that it is no longer bubbling and pop the lid on the saucepan. You will know when it’s done as if you tip the pan to the side you won’t be able to see any excess water and there will be small holes in the rice. It takes 10 to 15 minutes.
Whilst the rice is cooking cook the following in a separate frying pan with a little oil until the onions and peppers are soft
1 finely chopped onion
1 finely chopped red pepper
1 teaspoon cumin
1 chicken stock cube
½ teaspoon paprika
2 teaspoon tomato paste
Add the rice into your frying pan and ensure all coated and serve
Apple, carrot and coriander slaw
Grate 2 carrots, a handful of coriander and 1 apple and mix with the juice of half a lemon, half a teaspoon of salt and 2 tablespoons of mayonnaise