Worldly Wednesday – Piri Piri chicken with sides

This week’s Worldly Wednesday entry is courtesy of my first favourite celeb chef. I admit I was intrigued way back when I saw ‘The Naked Chef’ in the tv guide – and yes possibly SLIGHTLY disappointed when I saw the chef wasn’t literally naked, or even shirtless – don’t know what I was thinking for a 6:30pm ABC time slot… This was back in the day of young new Jamie, with the shaky camera work and the producer of whatever the person in the background was asking stupid questions… But I was hooked on this guy way back then, and still love his passion and his need to make the world of food a better place for everyone no matter their background.

So, it’s from Jamie’s 30 minute meals. Don’t get me started on Jamie’s timings- it SO does NOT take only 30 minutes – maybe if you are Jamie and have all your food cut and prepared, then yes, but for a Mum with two kids causing distrations and between 1 and 3 cats getting underfoot, it takes nowhere NEAR 30 minutes. In fact this feast was near on 2 hours from start to finish for me…

Without kids and cats, it probably would have taken me an hour. I’m not speedy gonzales in the kitchen by any means.

Either way, it all turned out in the end and tasted DELICIOUS!

So here we have it, from pages 24-27 of the Jamie’s 30 Minute Meals mini cookbook:

Piri Piri Chicken, Dressed Potatoes, Rocket Salad, Quick Portugese Tarts

Ingredients for Chicken

4 large chicken thighs, skin on and bone in (I use marylands)

1 red pepper and 1 yellow pepper

6 sprigs of fresh thyme


1 medium potato

2 sweet potatoes

1/2 a lemon

1 fresh red chilli

a bunch of fresh coriander

50g feta cheese

Piri Piri Sauce

1 red onion

4 cloves of garlic

1-2 birds eyes chillies (due to Dad & E not liking ‘the spicy’, I used 1 long deseeded red chilli)

2 tablespoons of sweet smoked paprika

2 lemons

4 tablespoons of white wine vinegar

2 tablespoons of Worcestershire sauce

a large bunch of basil

Rocket Salad

100g bag of rocket

1/2 a lemon


extra virgin olive oil

sea salt and black pepper


2 sheets of frozen puff pastry – thawed, ready to use

ground cinnamon

125g creme fraiche

1 egg

1 teaspoon of vanilla paste or vanilla extract

5 tablespoons golden caster sugar (I actually use the macro raw sugar, its pretty fine anyway)

1 orange

    • To start – Get all your ingredients and equipment ready. Turn the oven on to 2oo degrees celcius. put a large griddle on a high heat.
    • Chicken – 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 out on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
    • Tarts – Dust a clean surface with flour. Lay down your pastry sheet and sprinkle with a few good pinches of ground cinnamon, then roll the pastry into a swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumb to stretch and mould the pastry into the holes so the bottom is flat and the pastry stretches to the top. Put on the top shelf opf the oven and cook for around 8-10 minutes (set the timer), or until lightly golden.
    • Potatoes – Wash the potato and sweet potatoes and halve lengthways. Put them in a large microwave safe bowl with 1/2 a lemon. Cover with clingfilm and put in the microwave on full power for 15 minutes. (I didn’t cook as much of the potato and sweet potatoes and I used a microwave steamer.)


    • Chicken – Turn the chicken over.
    • Tarts – Spoon the creme fraiche into a small bowl. Add the egg, vanilla, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
    • Piri Piri Sauce – Peel and roughly chop the red onion and add to the liquidizer (I used our stick blender thingy), with 4 peeled cloves of garlic. Add the chillies (stalks removed –  I also removed the seeds), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the large bunch of basil and a swig of water. Blitz until smooth.
    • Chicken – Slice the peppers (capsicum) into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
    • Tarts – Take the muffin tin out of the oven, and use a teaspoon to press the puff pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture into the tart cases and return to the top shelf of the oven. Set the time for 8 minutes.

Custard Tarts ready for oven

  • Chicken – 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 along with the sauce. Scatter over the sprigs of thyme, then put the tray in the middle of the oven.
  • Tarts – Put small saucepan on a high heat. Squeeze in the juice from the from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember, caramel can burn badly, so don’t touch or taste.
  • Potatoes – 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.
  • Chicken – Take the tarts out of the oven and move the chicken up to the top shelf for around 10 minutes, or until cooked through.
  • Tarts – Pour some caramel over each tart (they’ll still be wobbly, but that’s good). put aside to set.
  • Salad – Quickly dress the rocket, still in its bag with extra virgin olive oil, a good pinch of salt & pepper and the juice of 1/2 a lemon.Tip into a bowl and take to the table.


  • Potatoes – 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.


  • To serve – get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Piri Piri Chicken

A couple of things – the chicken kind of looks dry in the picture, but it was actually deiciously moist. And we all tucked into the tarts before I remembered to take a photo – oops!


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