Piri Piri Chicken

Ingredients

• 2 chicken breasts – deeply scored
• 2 hot large red chillis
• 2-3 cloves garlic
• 1 tbsp oregano
• 1 tsp paprika
• 1 tsp salt flakes
• 50ml olive oil
• 25ml red wine vinegar
• Shallot (optional)

Method

1. 1Blitz the marinade ingredients and spread half on the chicken. Reserving rest for sauce. Leave 20mins – 2 days.
2. 2Oven at 200° - cover chicken in foil and cook for c. 20 minutes.
3. 3Put the remaining marinade in a small saucepan and sauté the chilli and garlic, add any juices from the chicken and slowly stir in 100-200ml chicken stock. Thicken with cornflour mixed in last of the stock, if needed.
4. 4Remove the foil & put the chicken back in for 10 mins. Switch to grill to colour, if needed. Rest.
5. 5Serve with Tangy Mustard coleslaw and corn on the cob.