Peri Peri Chicken with Spicy Rice

Serves 4

Ingredients
4 skin-on chicken thighs and 4 chicken drumsticks
6 tbsp piri piri marinade
1 tbsp sunflower oil
2 peppers, any colour
1/2 bunch spring onions, sliced, white and green parts separated
4 tbsp tomato puree
1 tbsp sweet smoked paprika
250g cooked rice, stored in the fridge for a day

Instructions
1. Heat oven to 200c. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate. Arrange skin side up in a roasting tin. Cook for 30 minutes, then increase heat to 220c and cook for 15 mins more until the skin is crispy and golden.
2. When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 minutes. Add the puree and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken.

Notes: We used Sun-dried Tomato Piri Piri marinade. Cooking the rice in advance means it separates more easily and maintains its texture.

Taken from BBC Good Food February 2013