Tag Archives: sweet potatoes

Another fantastic Jamie recipe

Jon’s been off all this week being a proper house-husband. He’s tidied, he’s washed, he’s DIYed, he’s shopped and he’s cooked.

In the same manner as all those old school sitcoms where the mother asks the husband or the children what they want for dinner and all reply in a careless manner “whatever”, I was asked the day before yesterday for my preference for that night’s dinner. As I didn’t want to have to answer “whatever”, I grabbed Jamie’s 30 minute cookbook and I had a quick look… Lots of pasta, maybe a curry… Until something caught my eye: Piri Piri chicken.

We love Nando’s, we go there quite often (maybe more often than we should) but somehow I had a feeling that Jamie’s piri piri was going to be different to the one we’ve come to know and love so  much. So that’s what I chose!

I must say I didn’t cook any of it, I only helped Jon a bit with the potatoes.. So if someone has to comment on the ease/difficulty of the recipe, it would have to be him. All I can say is that everything was delicious and we will be making those potatoes again!

So here we go:

Piri piri chicken:



  • 4 large chicken thighs, preferably higher welfare, skin on and bone in
  • 1 red pepper
  • 1 yellow pepper
  • 6 sprigs of thyme

For the sauce:


  • ½ red onion
  • 2 cloves of garlic
  • 1-2 bird’s-eye chillies (We didn’t use any chillies)
  • 1tbsp sweet smoked paprika (we used half sweet paprika, half spicy paprika)
  • 1 lemon
  • 2tbsp white wine vinegar (we used Sherry vinegar)
  • 1tbsp Worcestershire sauce
  • A bunch of fresh basil
Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Put the chicken up to the top shelf of the oven to cook for around 10 minutes, or until cooked through.

Awesome potatoes:


  • 1 medium potato
  • 2 sweet potatoes
  • ½ lemon
  • 1 fresh red chilli (We didn’t use any chillies)
  • A bunch of fresh coriander
  • 50g (1¾oz) feta cheese

Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

We also made a normal salad with feta cheese.. We didn’t make Jamie’s one, because I don’t like rocket…

The whole recipe can be found here 🙂

I recommend it 100%. It was yummy!