Directions
- 1Place the chicken thighs in a baking tray.
- 2Drizzle olive oil over the chicken thighs.
- 3Rub the olive oil into the chicken thighs, ensuring all sides are coated.
- 4Sprinkle Himalayan pink salt over the chicken thighs.
- 5Sprinkle pepper over the chicken thighs.
- 6Sprinkle red chili powder over the chicken thighs.
- 7Sprinkle paprika over the chicken thighs.
- 8Sprinkle garlic powder over the chicken thighs.
- 9Sprinkle onion powder over the chicken thighs.
- 10Massage the spices into the chicken thighs until they are fully coated.
- 11Pour lemon juice over the chicken thighs.
- 12Add minced garlic over the chicken thighs.
- 13Place lemon slices on top of the chicken thighs.
- 14Bake the chicken at 250°C for 20 minutes, flipping halfway.
- 15Boil water in a small pot.
- 16Add salt to the boiling water.
- 17Add cauliflower florets to the boiling water.
- 18Cover the pot and boil the cauliflower for 10 minutes.
- 19Transfer the boiled cauliflower to a food processor.
- 20Add butter to the cauliflower in the food processor.
- 21Add mayonnaise to the cauliflower and butter.
- 22Add salt to taste to the cauliflower mixture.
- 23Process the cauliflower until it forms a mash.
- 24Serve the peri peri chicken with the cauliflower mash.
Ingredients
- 4 Chicken thighs
- 0.25 cup Olive Oil
- To taste Himalayan Pink Salt
- 1 tsp Pepper
- 1 tsp Red Chilli Powder
- 2 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 0.333 cup Lemon Juice
- 2 cloves, minced Garlic
- 1 sliced Lemon
- 0.5 tsp Salt
- 0.333 head Cauliflower
- 1 tbsp Butter
- 2 tbsp Mayonnaise
- To taste Salt
Equipment
Baking traySmall potFood processor
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