Preparation Time: 10 minutes
Marinating Time: 30 minutes (optional)
Cooking Time: 30-35 minutes
Total Time: 70-75 minutes

• • 4 chicken thighs (bone-in and skin-on)
  • 2 tablespoons peri peri seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

  For the Rice:

  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon butter
  • Salt to taste

1. Preheat your oven to 200°C (180°C for fan-assisted ovens) or gas mark 6.
2. In a small bowl, combine the peri peri seasoning, olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Stir well to create a marinade.
3. Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. If time allows, let the chicken marinate for 30 minutes to allow the flavours to infuse. Alternatively, you can proceed to the next step immediately.
4. Heat a large oven-safe frying pan over medium-high heat. Once hot, add the chicken thighs, skin side down. Sear for about 3-4 minutes until the skin is crispy and golden brown.
5. Flip the chicken thighs over and transfer the pan to the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C.
6. While the chicken is cooking, prepare the rice. In a saucepan, rinse the basmati rice under cold water until the water runs clear. Drain any excess water.
7. In the same saucepan, add 2 cups of water, butter, and salt. Bring to a boil over medium heat.
8. Add the rinsed rice to the boiling water, reduce the heat to low, cover the saucepan with a lid, and simmer for about 10-12 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
9. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
10. Serve the Peri Peri chicken alongside the fluffy rice. You can garnish with fresh herbs, such as chopped cilantro or parsley, for an extra touch of freshness.