STICKY PERI-PERI ROAST CHICKEN

SERVES 4-6 PREPARATION: 15 MINUTES COOKING: ABOUT 50 MINUTES

Make the sauce beforehand and use it as a quick marinade or basting sauce for chicken or pork.

PERI-PERI SAUCE

➧ 1 red pepper, seeded and quartered

➧ 1 onion, peeled and quartered

➧ 4 garlic cloves, peeled and bruised

➧ 4-6 chillies

➧ 60ml (¼c) olive oil, plus a little for sprinkling

➧ 60ml (¼c) red wine vinegar

➧ 5ml (1t) sugar

➧ 5ml (1t) regular or smoked paprika

➧ salt and freshly ground pepper

CHICKEN

➧ 6 chicken thighs

➧ salt and freshly ground pepper

SALAD

➧ mixed salad greens

➧ 1 cucumber, sliced into ribbons

➧ 2 Granny Smith apples, cored and julienned

➧ dressing of your choice

Preheat the air fryer for 2-3 minutes to 200°C. Grease an ovenproof dish or baking sheet that fits in the fryer with nonstick spray and keep handy.

1 Peri-peri sauce Add the pepper, onion, garlic and chillies to a mixing bowl. Drizzle a little olive oil over and mix lightly.

2 Transfer the onion and red pepper to the ovenproof dish or baking sheet and roast for 1015 minutes or until soft and lightly charred.

3 Transfer the veggies to the bowl of a food processor and add the rest of the ingredients. Process until smooth, then season with salt and pepper if preferred.

4 Chicken Season the chicken with the salt and pepper and transfer to the ovenproof dish or baking sheet. Roast for 20 minutes or until lightly browned. Pour some of the peri-peri sauce over the chicken. (Store the rest of the sauce in a clean jar in the fridge and use as a marinade or basting sauce for other meats.)

5 Roast the chicken for another 15 minutes or until cooked through.

6 Salad Lightly mix all the ingredients and add a dressing of your choice.

7 Serve with the chicken and more peri-peri sauce (if preferred).