Peri-peri chicken & spicy rice

• 600gChicken thigh fillets
• 6 tbspPeri-peri sauce
• 2 tspSmoked paprika
• 1Lemon
• 1Brown onion
• 2Peppers
• 2 clovesGarlic, crushed
• 300gBasmati rice
• 150gFrozen peas
• 1 tbspOlive oil

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Toss the chicken with 3 tbsp of the peri-peri sauce, half the paprika, the zest of the lemon and a pinch of salt. Spread it out on a lined tray.

2. 2

   Roast for 20 minutes, until cooked through and charred at the edges.

   21 min, mostly hands-off

3. 3

   Meanwhile, bring a pan of salted water to the boil. Chop the onion and peppers and crush the garlic.

4. 4

   Rinse the rice and boil it for 12 minutes, adding the peas for the last 2. Drain well.

   14 min, mostly hands-off

5. 5

   Meanwhile, warm the oil in a large frying pan and fry the onion and peppers for 8 minutes, until soft and catching at the edges. Stir in the garlic and the rest of the paprika for a minute.

6. 6

   Tip the rice and peas into the frying pan with 1 tbsp of the peri-peri sauce and the juice of half the lemon. Toss over the heat for 2 minutes, until the rice is streaked red.

7. 7

   Pile the rice onto plates and top with the chicken and its tray juices. Cut the other lemon half into wedges and put the peri-peri bottle on the table for anyone who wants more.