PERI PERI CHICKEN AND RICE Apr 14 Written By Eleanor Debel https://www.youtube.com/shorts/D5Sc1KNsAzE PrintPERI PERI CHICKEN Yield 4Prep time15 MinCook time30 MinTotal time45 Min Ingredients 1 yellow onion, cut into quarters1 red bell pepper, seeded and stemmed and cut into quarters 1 yellow bell pepper, seeded and stemmed and cut into quarters 1 orange bell pepper, seeded and stemmed and cut into quarters 3 whole habanero peppers, stem remove 10 garlic cloves ¼ cup olive oil Salt and pepper ¼ cup fresh cilantro 2 Tbsp peri peri spice blend 1 lemon, juiced and zested 6 boneless skinless chicken thighs 1 Tbsp ghee 2 cups rinsed basmati rice Peri Peri Spice Blend½ tsp dried parsley ½ tsp dried oregano ½ tsp black pepper ¼ tsp garlic powder ½ tsp cayenne pepper ¼ tsp ground coriander ¼ tsp ground cardamom ½ tsp onion powder 1 tsp brown sugar ½ tsp kosher salt 1 Tbsp smoked paprika Peri Peri White Sauce 1 cup yogurt 2 Tbsp mayonnaise 2 Tbsp peri peri spice blend 1 tbsp lemon juice or vinegar InstructionsPreheat your oven to 450 F. Line a sheet tray with foil and place an oven safe dish onto the sheet tray. Toss the cut bell peppers, habaneros and onions with olive oil and some salt and spread out onto the lined sheet ray. Place the garlic cloves into the oven safe dish on the sheet tray and cover with olive oil. Place the sheet tray into the oven and roast for 12-15 minutes, until the onions and bell peppers are charred and the garlic is golden brown. Remove from the oven and let cool for 5 minutes. Place the roasted onions, habaneros and bell peppers into a blender along with the garlic and oil it roasted in. Add the fresh cilantro, peri peri spice blend and lemon zest and juice. Blend on high until smooth. Decrease the oven temperature to 375 F. Place the chicken legs into a large bowl and add ¼ cup of the onion and pepper marinade. Marinate for 30 minutes and up to 4 hours. Line a sheet tray with foil and place a wire rack into the lined sheet tray. Arrange the chicken legs into a single layer on the wire rack and place the chicken into the oven. Bake for 30 minutes, basting more marinade onto the chicken legs every 10 minutes, until the chicken is golden brown and a temperature inserted into the thickest part of the leg registers 165 F. While the chicken cooks make the rice: In a large shallow pot melt the ghee over medium high heat. Add the washed rice along with ¼ cup of the chicken marinade and stir to combine. Add 2 cups of water and bring the rice to boil, reduce the heat to low and cover the rice. Cook for 15-18 minutes until all the liquid is absorbed and the rice is fluffy. Serve the cooked chicken legs over the rice with peri peri white sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice dishes Eleanor Debel
PERI PERI CHICKEN AND RICE Apr 14 Written By Eleanor Debel https://www.youtube.com/shorts/D5Sc1KNsAzE PrintPERI PERI CHICKEN Yield 4Prep time15 MinCook time30 MinTotal time45 Min Ingredients 1 yellow onion, cut into quarters1 red bell pepper, seeded and stemmed and cut into quarters 1 yellow bell pepper, seeded and stemmed and cut into quarters 1 orange bell pepper, seeded and stemmed and cut into quarters 3 whole habanero peppers, stem remove 10 garlic cloves ¼ cup olive oil Salt and pepper ¼ cup fresh cilantro 2 Tbsp peri peri spice blend 1 lemon, juiced and zested 6 boneless skinless chicken thighs 1 Tbsp ghee 2 cups rinsed basmati rice Peri Peri Spice Blend½ tsp dried parsley ½ tsp dried oregano ½ tsp black pepper ¼ tsp garlic powder ½ tsp cayenne pepper ¼ tsp ground coriander ¼ tsp ground cardamom ½ tsp onion powder 1 tsp brown sugar ½ tsp kosher salt 1 Tbsp smoked paprika Peri Peri White Sauce 1 cup yogurt 2 Tbsp mayonnaise 2 Tbsp peri peri spice blend 1 tbsp lemon juice or vinegar InstructionsPreheat your oven to 450 F. Line a sheet tray with foil and place an oven safe dish onto the sheet tray. Toss the cut bell peppers, habaneros and onions with olive oil and some salt and spread out onto the lined sheet ray. Place the garlic cloves into the oven safe dish on the sheet tray and cover with olive oil. Place the sheet tray into the oven and roast for 12-15 minutes, until the onions and bell peppers are charred and the garlic is golden brown. Remove from the oven and let cool for 5 minutes. Place the roasted onions, habaneros and bell peppers into a blender along with the garlic and oil it roasted in. Add the fresh cilantro, peri peri spice blend and lemon zest and juice. Blend on high until smooth. Decrease the oven temperature to 375 F. Place the chicken legs into a large bowl and add ¼ cup of the onion and pepper marinade. Marinate for 30 minutes and up to 4 hours. Line a sheet tray with foil and place a wire rack into the lined sheet tray. Arrange the chicken legs into a single layer on the wire rack and place the chicken into the oven. Bake for 30 minutes, basting more marinade onto the chicken legs every 10 minutes, until the chicken is golden brown and a temperature inserted into the thickest part of the leg registers 165 F. While the chicken cooks make the rice: In a large shallow pot melt the ghee over medium high heat. Add the washed rice along with ¼ cup of the chicken marinade and stir to combine. Add 2 cups of water and bring the rice to boil, reduce the heat to low and cover the rice. Cook for 15-18 minutes until all the liquid is absorbed and the rice is fluffy. Serve the cooked chicken legs over the rice with peri peri white sauce on the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenrice dishes Eleanor Debel
