It’s been a bit hot for cooking in the oven recently, I’ve been doing most of my cooking on the barbecue. Today however I had a small disaster. Even though it’s 32 degrees outside I’ve had to use the oven (and make my house even hotter) because I ran out of barbecue charcoal!
Now my whole house feels like an oven, but at least we all have happy full tummies! Where’s that chilled bottle of wine..?
- 8 chicken thighs
- 1 red pepper
- 4 large tomatoes
- 2 onions
- 4 tbsp Nandos hot peri peri marinade (there are lots of different marinades in this range, pick the right level of spice for you!)
- 2 tbsp natural yoghurt
- Fresh chives (you could also use parsley, coriander or basil if you prefer)
Put your chicken thighs in a plastic bag and add some marinade and the yoghurt. Clip the top and give them a good squish around to give the chicken a good covering of the sauce. Leave in the fridge until you’re ready (anything from half an hour to overnight).
Preheat your oven to 180 degrees.
When you’re ready to cook, chop your pepper, onion and tomatoes into 1 inch chunks and put in the bottom of a baking tray. Add your chicken and nestle it amongst the vegetables.
Cook for 40 minutes, sprinkle with herbs and serve with a green salad.*
*Or potato waffles for the kids (for mine anyway). Children feel heat and spice more than adults, so if you’re feeding children and they find the chicken too hot just take the skin off the chicken and they’ll be fine. Bada bing bada boom 😉