A blended marinade of roasted peppers, onions and garlic gives this chicken a sweet sticky coating. Any leftover marinade can be mixed with yogurt to make a dip.

Recipe (salt free, oil free):
Serves 2,
Chicken thighs on the bone and skinless – 3 to 4
Red pepper quartered – 1
Onion in wedges – 1
Garlic clove – 1
Paprika – 1tsp
Smoked paprika – 1 tsp
Allspice – 1/2tsp
Dried oregano – 1tsp
Aspall raw organic apple cyder vinegar – 1tbsp
Lemon juice – 1tsp
Fresh basil – handful

Oven temperature 180°C
Roast the pepper and the onion wedges for 35 minutes. Once they are roasted and cooled, blend them with all of the other marinade ingredients. Spread the marinade over the chicken thighs. Leave them in the fridge overnight or for 2 hours. Roast in the oven for 40 – 45 minutes.

Original recipe:
Peri-Peri Chicken by Ainsley Harriott