Anyway, I'm getting off track. Last night's recipe was Piri Piri Chicken with Cilantro Feta Potatoes (and if you feel like it, toss in the Arugula Salad and Portuguese Tarts!) I made some slight variations (nothing major), and took my sweet time doing it. The recipe listed on the link and the recipe from his cookbook have some minor discrepancies, so I based my recipe on the cookbook version and then adapted it to suit our taste.
PIRI PIRI CHICKEN
8 chicken thighs, seasoned with salt & pepper
1 red bell pepper
1 yellow bell pepper
1 red onion
4 garlic cloves
3 chilies (I bought skinny green chilies - not sure which kind they were. And I seeded them, which Jamie did not, so his sauce must have been CRAZY spicy!)
zest of 2 lemons, juice of 1 lemon
1 tsp. paprika
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
about 1/4-1/2 c. water
some fresh mint leaves (I didn't have any basil, which is what Jamie used)
In a grill pan, heat some olive oil and brown the chicken on both sides. Transfer to a baking dish. Add bell peppers to the grill pan and cook them for a few minutes, then add them to the baking dish as well and top with some sprigs of thyme. Put the remaining ingredients in a blender and purée until smooth. Pour over the chicken and bake at 400 F for about 15 minutes.
CILANTRO & FETA POTATOES
1 sweet potato
1/3 c. feta cheese
handful of fresh cilantro, chopped
Chop the potatoes into large chunks (leave the peel on for extra flavour). Place in a micrwoave-safe bowl with the lemon and cover with plastic wrap. Cook on high for 15 minutes. (This was Jamie's method -- I used the new silicone steamers from Epicure and cooked the potatoes for 8 minutes. It worked perfectly!) Toss in feta cheese and cilantro. Season with salt & pepper if you like.