Tuesday, 15 November 2016

Piri-piri Chicken

Good evening,

I've been feeling a little Mondayish today.  Probably because I didn't get much of a chance to relax over the weekend.  Still, the thought of what I was making for dinner tonight got me through the day lol!

So, tonight's recipe is Piri-piri chicken.  The recipe is from Prima magazine and the only thing I've changed is that I've used low calorie spray cooking oil instead of normal olive oil.  I served it with 'Nando's Inspired' syn free spicy rice which you can link to here.

Piri-piri Chicken

Serves 4

Syn Free on Slimming World

1 red onion, cut into 8 wedges
Low calorie cooking oil spray
4 skinless chicken breasts
1 each red and yellow pepper, cut into strips
Large handful fresh coriander or parsley, roughly chopped
For the Piri-piri sauce:
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and chopped
1/2 tsp smoked paprika
Juice of 1 lemon
1 tbsp white wine vinegar
1 tbsp worcestershire sauce

Preheat the oven to 200C.  Put onions in an ovenproof dish (large enough to hold the chicken in a single layer), add toss through with some spray oil.  Roast in the oven for 15 mins.

Meanwhile, make the sauce.  Put all the ingredients into a blender with some seasoning and whizz until smooth.  Set aside.

Slash the top of each chicken breast.  Take the dish with the onions out of the oven and carefully add the chicken, sauce and peppers.  Toss everything together to mix, then arrange the chicken, cut side up, in the dish.

Cook for 25-30 mins or until the chicken is cooked through.  Garnish with the coriander or parsley and serve.

Remember to link over to my take on Nando's Inspired Syn Free Spicy Rice for the perfect accompaniment.

Shona xx

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