Milk chocolate pots with citrus shortbread
These individual chocolate desserts go really well with the light citrussy shortbread and are so simple to make that kids can get involved too!
PERi-PERi chicken Pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1tbsp olive oil
- skinless boneless chicken thighscut into large chunks
- 3tbsp peri-peri sauce
- 1 onionfinely chopped
- 350g long grain rice
- 500ml hot chicken stock
- 3 peppers(any colour you like), sliced into strips
- 3 large tomatoesroughly chopped
- small pack parsleyroughly chopped
- 2 red chilliessliced (optional)
Nutrition: per serving
- kcal549
- fat10glow
- saturates2g
- carbs81g
- sugars10g
- fibre7g
- protein20g
- salt3.4g
Method
step 1
Combine the chicken with 3 tbsp of the peri-peri sauce and set aside to marinate for 30 mins to up to 6 hrs. When ready to cook, heat the oil in a large pan over a medium heat. Brown the chicken all over until golden, around 8-10 mins. Transfer to a plate and set aside.
step 2
Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the remaining peri-peri sauce and rice and give everything a stir to coat.
step 3
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
step 4
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.
