PERI-PERI CHICKEN

One of our go-to finger foods, and perfect for spice fans.

SERVES 4

✣ 2-3 red chillies, deseeded if you prefer

✣ 1 garlic clove, peeled

✣ 1tsp sweet smoked paprika

✣ 5tbsp olive oil

✣ 1tbsp red wine vinegar

✣ 1 lemon

✣ 1kg (2¼lb) chicken drumsticks ✣ Potato wedges, mayonnaise

and green salad, to serve 1

Place the chillies, garlic, paprika, oil, vinegar, the juice of ½ lemon and some salt and pepper in a blender, or small food processor, and blend to make a loose paste. Cut the remaining lemon half into small wedges.

2

Place the chicken drumsticks in a non-metallic dish and coat in the chilli paste. Cut a few slashes across the chicken if you want the flavour to penetrate more. Leave to marinate in the fridge from 10 mins to 2 hrs.

3

Preheat the oven to 190C/Gas 5. Transfer the chicken to a foil-lined baking tin and cook for 3540 mins, until completely cooked through. Serve with potato wedges, green salad, mayo and lemon wedges.

PER SERVING 495 cals, 31g fat, 7g sat fat, 1g carbs