Directions
- 1Trim excess fat from the chicken thighs.
- 2Add seasoning, fresh parsley and coriander, lemon juice, and olive oil to the chicken.
- 3Mix until evenly coated and let marinate if time allows.
- 4Line a sheet pan and spread the marinated chicken in a single layer.
- 5Brush with peri peri sauce and lightly spray with avocado oil.
- 6Bake in a preheated oven at 200C / 400F for 22-25 minutes until golden and juicy.
- 7While chicken cooks, boil the pasta, drain, and set aside.
- 8Remove the chicken from the pan and keep all the pan juices.
- 9Add chopped onion and bell pepper to the pan, toss in the juices, and spread flat.
- 10Roast at 180C / 370F for 15 minutes until soft and lightly charred.
- 11While the pan is hot, add extra seasoning, tomato paste, cream cheese, evaporated milk, and peri peri sauce.
- 12Mix gently until melted and creamy; the residual heat will help emulsify the sauce.
- 13If needed, return to oven for 5 minutes.
- 14Stir in cooked pasta and parsley until coated.
- 15Slice peri peri chicken, serve over pasta, and enjoy.
Ingredients
- 1500 g Raw Boneless Skinless Chicken Thighs, fat trimmed
- 3 Tsp Salt
- 2 Tsp Chilli Flakes
- 4 Tsp Oregano
- 4 Tsp Garlic Powder
- 4 Tsp Smoked Paprika
- 3 Tsp Onion Powder
- 2 Tbsp Freshly Chopped Parsley
- 2 Tbsp Freshly Chopped Coriander/Cilantro
- 1 Lemon Lemon Juiced
- 8 Tsp Olive Oil
- 100 g Nando’s Peri Peri Medium Sauce (used to brush over the chicken before cooking)
- 4 Tsp Avocado Cooking Spray
- 200 g White & Red Onion, chopped
- 200 g Red & Green Bell Pepper, chopped
- 1.5 Tsp Salt
- 2 Tsp Garlic Powder
- 2 Tsp Oregano
- 2 Tsp Smoked Paprika
- 120 g Tomato Paste
- 180 g Light Cream Cheese
- 400 ml Light Evaporated Milk
- 150 g Peri Peri Medium Sauce
- 480 g Uncooked Protein Rigatoni Pasta
- Fresh Chopped Parsley
Equipment
sheet panoven
Tips
- Marinate chicken if time allows.
- The residual heat in the pan will help emulsify the sauce.
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