Peri peri chicken with sweet potato mash & roasted red onion


Ready in: 30 mins | Serves: 2


1 Chicken marylands, on the bone

1 Butter portion

1 Smoked paprika sachet

1 Red onion

1 Garlic clove

1 Basil bunch

1 Long red chilli

1 Thai red chilli

1 Lemon

1 Broccolini bunch

1 Sweet potato


Allergens: Onion, garlic, dairy

Specialised equipment: Lined baking tray, potato masher, optional, blender or food processor, optional

Pantry staples: Salt, cooking oil, milk

Notes: Peri peri is a small chilli in Africa, introduced by the Portuguese, they are very hot - quite similar to thai red chillies. Peri peri sauce was developed in Southern Africa by the Portuguese,  ingredients for this sauce vary regionally. This dish only improves in flavour the longer the marinating time.



1. Prepare the ingredients: Preheat oven to 200C fan forced. Finely chop half of the onion, cut the remainder into wedges. Crush, grate or finely chop the garlic. Finely chop a third of the basil leaves, pick the remainder. Cut lemon into wedges. Very finely chop the long red chilli and the Thai chilli. Peel and roughly chop the sweet potato.

2. Make the peri peri sauce: Place the smoked paprika, a splash of vinegar, finely chopped onion, garlic, finely chopped basil, long red chilli and a pinch of sugar in a bowl. Add the Thai chilli to taste and a squeeze of lemon and mix well. Season to taste. Alternatively, blend or process the paprika, vinegar, onion, garlic and chillies together then stir through the basil.

3. Marinate the chicken: Place the chicken in a bowl along with half of the peri peri sauce. Rub the marinade all over the chicken.

4. Cook the chicken and the onion: Drizzle the onion wedges and broccolini with a little oil. Place the chicken onto the lined baking tray with the onion wedges, cook in the preheated oven for 15 minutes.

5. Cook the potatoes: Add the sweet potato to a saucepan of salted water and bring to the boil. Cook for 10 minutes or until the potatoes are tender.

6. Cook the broccolini: Remove the chicken from the oven and squeeze some of the lemon over it. Add the broccolini to the baking tray and continue to cook everything for another 5 minutes or until the chicken is cooked through, the onion is charred and the broccolini is tender.

7. Mash the potatoes: Drain and return the potatoes to the saucepan. Add the butter and mash until smooth. Add a splash of milk or water if needed and salt to taste.

8. To serve: Combine the charred onion with the remaining basil in a bowl. Divide the mash, peri peri chicken, broccolini, basil and onion between serving plates. Serve with any remaining peri peri sauce, the roasting juices from the baking tray and remaining lemon wedges.

For downloadable pdf version, click here.