Phoenix Piri-Piri Chicken & Yellow Rice

Ingredients

• 8 chicken thighs and/or drumsticks
• 2 tbsp oil
• 2 tsp BlixSam Dop ’n Tjop
• ½ tsp black pepper
• ½ cup Phoenix Under Fire Piri-Piri Sauce
• 1 tbsp honey
• 1 tbsp lemon juice

• 1½ cups long-grain rice
• 1 tbsp butter
• 1 small onion, finely chopped
• 1½ tsp BlixSam Borrie Pot
• 3 cups chicken stock
• ½ cup frozen peas
• ½ cup sweetcorn, optional
• Salt if needed

• Extra Phoenix Under Fire Sauce
• Fresh parsley or coriander
• Lemon wedges

Method

1. Season the chicken: Pat the chicken dry and season generously with Dop ’n Tjop and black pepper.
2. Brown it: Heat the oil in a large pan and brown the chicken for 3–4 minutes per side. Remove from the pan.
3. Mix the Phoenix Sauce, honey and lemon juice. Brush generously over the browned chicken.
4. Oven method: Place the chicken in an oven dish and bake at 190°C for 30–40 minutes, brushing with more Phoenix mixture halfway through. Finish uncovered until beautifully caramelised and cooked through.
5. Make the yellow rice: Melt the butter in a saucepan and gently fry the onion until soft. Add Borrie Pot and cook for about 30 seconds to bloom the spice.
6. Stir in the rice, then add the chicken stock. Cover and simmer gently according to the rice packet directions until almost tender.
7. Add the peas and optional sweetcorn during the final 5 minutes. Fluff the rice with a fork.
8. Spoon the golden yellow rice onto a large serving plate and arrange the sticky Phoenix chicken on top.
9. Brush the hot chicken with a final light coating of Phoenix Under Fire Sauce and finish with fresh herbs and lemon wedges.