Piri-Piri Chicken with Baked Potato and a Simple Winter Salad

Since Christmas is almost here I decided to make some dishes that you could serve as a healthy Christmas meal and I added anothe page to the blog: Christmas on which recipes are posted that, in my opinion, suit Christmas!

First up is this delicious recipe from Jamie's 30 minute meals, his piri-piri chicken. Changed the side dishes because this felt more suitable to me.

Duration: 30  minutes

Amount of servings: 4

The ingredients

 Pri-piri chicken:

• 4 large chicken thighs
• 2 yellow paprika's
• 2 red paprika's
• 6 sprigs of fresh thyme
• 1 red onion
• 3 garlic cloves
• 1 (piri-piri) pepper
• 2 tbs sweet paprika powder
• 1 lemon
• 4 tbs white wine vinegar
• 2 tbs Worcestershire sauce
• Large bunch of basil
• Pepper & Salt
• Olive oil

 Baked potato:

• 4 large potatoes
• 2 sprigs of rosemary
• 4 tbs sour cream
• Some freshly chopped parsley

 Winter salad:

• 150 gr corn salad
• 50 gr arugula
• 150 gr cherry tomatoes
• 1 cucumber
• 125 gr pomegranate seeds
• Dressing: 4 tbs extra virgin olive oil, 1,5 tbs balsamic vinegar, juice of half a lime

What you do:

1. Preheat your oven to 200 degrees of Celsius and put a grill pan on high heat.
2. Sprinkle the chicken thighs with olive oil and season with sea salt & pepper on each side. Put them in your hot grill pan on high heat and grill until that side is golden brown. Slice the paprika's into small stripes and put them in the grill pan until soft when you turn the chicken. Grill the chicken until the other side is also golden brown.
3. Meanwhile wash the potatoes, cut out the ugly spots and prick some holes in it using a fork. Put them in a baking dish covered with a double layer cling film. Put them in the microwave for 14 to 16 minutes on 900 to 1000 watt until their cooked.
4. Make the piri-piri sauce. Peel the red onion, slice is roughly and put in your blender together with the peeled garlic cloves, grated lemon zest, juice of 1/2 to 1 lemon, the deseeded pepper, the paprika powder, white wine vinegar, Worcestershire sauce, salt & pepper and the basil. Add a splash of water and blend until you have a smooth sauce. Poor it into a large baking dish. When the chicken and paprika are done put them on top of the sauce. Place the thyme sprigs on top of the chicken and put into the middle of your hot oven for about 10-15 minutes - depending on how thick they are - until their done (make sure you check after 10 minutes if they are done, if not put them back for another 5 minutes). 
5. Meanwhile, mix all the ingredients for the salad and for the dressing and put them in separate bowls on your table.
6. Check whether the potatoes are cooked. Pick the rosemary leaves, chop them finely and put in the baking dish with a pinch of sea salt and pepper and a dash of olive oil. Toss the potatoes equally, put them on your griddle (with grease proof paper) and put them under the grill for a couple of minutes to make sure they become crunchy. Mix the sour creams with the juice of half a lime and some freshly chopped parsley.
7. When you get the potatoes out of the oven, cut in half or crosswise and serve with 1 tablespoon of the sour cream mixture per potato and sprinkle some freshly chopped parsley on top.

Enjoy!

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