PERI-PERI CHICKEN PILAF

SERVES 4

PREP AND COOK: 50 MINS

• 6 chicken thighs fillets, cut into 3cm pieces • 2 tblsps peri-peri seasoning

• 1 tblsp olive oil

• 1 onion, finely chopped • 2 garlic cloves, crushed • 350g basmati rice

• 500ml hot chicken stock • 3 capsicums (any colour you like), cut into thick strips

• 3 large tomatoes, deseeded and roughly chopped

• 2 tblsps roughly chopped fresh parsley

• 2 red chillies, sliced (optional)

1 Rub the chicken fillets with 1 tblsp of the peri-peri seasoning.

2 Heat the oil in a large, deep pan over a medium heat. Add the chicken and cook for about 2 minutes each side, or until golden. Remove from pan.

3 Add the onion to the pan and cook, stirring for about 5 minutes, or until soft. Add the garlic and remaining peri-peri seasoning. Cook, stirring for 1 minute. Add rice and stir to coat.

4 Stir in the chicken stock and return the chicken pieces to the pan with the capsicums. Cover with a lid, then simmer gently for about 25 minutes, or until rice is cooked and the stock is absorbed. In the last 5 minutes of cooking, add in the tomatoes.

5 Stir through the parsley, scatter over the chillies

(if you like it spicy) and serve pilaf with lemon wedges, if desired.