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Two recipes, two styles: Roast chicken thighs

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Seasonal Paleo and gluten free recipes 

Two recipes, two styles: Roast chicken thighs

Laura | Lau Sunday cooks

Chicken thighs recipes |  Lau Sunday cooks
 

Tip 1: Success with Paleo diet is easier when you have one or two week meals planned and cooked ahead.

I cook almost all my lunch meals for my week ahead on Sunday, and by doing this I don’t need to think about cooking during the week. Chicken and beef are the meats I prefer, and I usually buy a pound of minced beef and cook half for one type of meal, and the half for something different. For example, one meal might be spicy meatballs, and the other beef tacos.

Chicken is even more versatile for me. Last Tuesday I went to buy some vegetables and fruit for the rest of the week and before left the supermarket, I went to the butchers section to see what specials offers were. Depending on the week, you can find good quality pork, the week after lamb... so last week it was chicken. Although I had more than enough at home already, when I saw those lovely trays of fresh chicken tights, I couldn’t resist to buy one... actually two.  Two packs, each  with four thighs in each was perfect for making roast chicken tights that night. 

So, as soon as I arrived home, I preheated the oven and started to take spices and herbs off from the cupboard without any clear idea about how I was going to cook the chicken.  Then, S came to the kitchen wondering what was all the noise and banging coming from the kitchen.

- I’m going to cook some chicken that I bought. - I said while I got bowls to mix the herbs. 

- Can we have Spicy chicken please?  

He loves very hot sauces. We always have little battles about how many chillies to add when I’m cooking. If I leave the kitchen for just one second, he secretly adds more chillies and then the dish is too hot for me to eat. Once, he didn’t warned me and when I had the first bite of the meal, I saw fire coming out from my mouth. 

Roast chicken thighs: Piri-Piri & Greek style

So, I had placed all the thighs in to two separate baking dishes along with some baby potatoes that had been boiled before being placed in with the chicken and in to the oven.

Tip 2: To cook crispy potatoes, boil them in salted water for about 8 minutes before roasting. 

The first recipe was already decided: Piri-Piri roast chicken. Extra hot for my lovely man (add an evil laugh here) 

Piri-piri (pronounced pee-ree-pee-ree) is hot chilli sauce used in Portuguese, African and Brazilian cookery. You can easily find it in any shop but, honestly, I encourage you to make your own Piri-Piri sauce if you are an enthusiastic of hot sauces like us. 

The original Piri-Piri sauce recipe is made from chilli peppers, garlic, paprika, juice of lemon, olive oil and salt. But I made my own Piri-Piri paste adding some extra ingredients, as such, ginger, coconut cream and... 1 extra green chilli. 

Result: An explosion to your palate. Literally.

Two recipes, two styles: Chicken thighs | Lau Sunday cooks

Once the Piri-Piri roast chicken dish was roasting in the oven, I got to the second recipe: Greek style chicken.  

I got inspired by the July issue of Good Food magazine. All what you need is some feta cheese, cherry tomatoes, olive oil and herbs and you get a very flavory dish with a Mediterranean aroma. The perfect dish to compensate the hotness of the Piri-Piri flavours. 

The recipe on the magazine called for black olives, but I didn’t have any, so I added some raisins instead, which I was pleasantly surprised by the sweet and salty taste combination together with the feta cheese. 

Result: An explosion of flavours to the palate. 

Two recipes, two styles: Chicken thighs |  Lau Sunday cooks

So, this was our dinner for Tuesday, and my lunch for Wednesday.  

Tip 3: There is no need to toe the weekly meal plan line. Be adventurous!

 For those who are curious about my little revenge... The sauce was hot enough to make his eyes water. Then he said: Love it! 


GREEK STYLE CHICKEN

Prep: 10 mins | Cook: 1 hr | Serves 4

INGREDIENTS:

750 g new potatoes, thickly sliced lengthways

2 tbsp olive oil

8 chicken thighs, skin on and bone in

300 g cherry tomatoes

100 g raisins 

½ small pack oregano, leaves picked

200 g pack feta, crumbled into chunks

2 tbsp red wine vinegar

    INSTRUCTIONS

  1. Heat oven to 200C400F.

  2. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.

  3. Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden. Enjoy!


PIRI-PIRI ROAST CHICKEN

Prep: 1 - 2 h. | Cook: 30 min to 1 h. | Serves 4

INGREDIENTS

750 g new potatoes, thickly sliced lengthways

2 tbsp olive oil

8 chicken thighs, skin on and bone in

For the piri-piri sauce

6-12 fresh red chillies, depending on how hot you want it

1 tbsp garlic, blanched and chopped

1 tsp salt flakes

½ tsp oregano

½ tbsp paprika

100ml/3½fl oz olive oil

50ml/1¾fl oz red wine vinegar

 

INSTRUCTIONS

  1. To make the piri-piri sauce, preheat the oven to 180C.
  2. Place the chillies on a roasting tray and roast them for 10 minutes. 
  3. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. 

  4. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. 

  5. Place the chicken tights in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.

  6. Preheat the oven to 200C/400F. 

  7. Put the potatoes in a roasting tin and drizzle with half the oil. Season the marinated chicken, sit the chicken thighs on top and roast for 40 - 45 minutes or until cooked through. Serve with some fresh thyme on top. Enjoy!

By Laura | Lau Sunday cooks