Creamy peri-peri chicken thighs
Super luscious and creamy with a sauce you just want to swipe some warm crusty bread through. We like things hot in our house so I use a border-line explosive periperi sauce for this but you could, of course, opt for a mild one. As long as it's packed with flavour!
- 2kg free-range chicken thighs (bone in, skin on)
- 1 large red pepper, cut into 2cm strips
- 1 large yellow pepper, cut into 2cm strips
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- 250ml cream
- 500ml chicken stock
- 125ml of your favourite periperi sauce (mild or hot)
- 1 tbsp sweet paprika
- 2 tbsp olive oil
- Season the chicken thighs well on both sides with salt and the paprika and, in two batches, brown in the oil until the skin is golden. Remove from the pan and set aside.
- In the same pan-fry the peppers on a high heat until starting to blacken at the edges – about 8 minutes. Turn the heat down to medium and add the thyme, and the garlic, frying gently until fragrant – about 2 minutes.
- Pour in the stock and periperi sauce. Add back the chicken thighs (skin side up) and simmer, covered, on a low heat for about 30-40 minutes.
- Remove the lid and add the cream. Simmer a few more minutes until the sauce has thickened. Check seasoning and you're good to go!