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Piri-piri chicken thighs, sherry chickpea salad and cilantro

Vegetables and Fruits, Poultry

Chicken thighs in a spicy portugese marinade.

Note

You can use chicken wings

Ingredients

Recipe for 4

For the chicken thighs

8 Unit(s)

Boneless chicken thigh

4 Clove(s)

Garlic

1 Leaf(ves)

Bay leaf

3 Sprig(s)

Thyme

1 Unit(s)

Lemon

1 Unit(s)

Bird's eye chili

35 Ml

Olive oil

150 Ml

White wine

1 Small

Yellow oignon

Chick pea salad

1 Unit(s)

Chickpea box 398 ml

1 Tsp

Cumin powder

1 Tsp

Dijon mustard

1 Tbsp

Xérès vinegar

3 Sprig(s)

Fresh cilantro

1 Dash

Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

For the preparation

Smash the garlic cloves, cut the chili in half, mince the onion.Put the chicken in a bowl, with the onion, the garlic, the tyme, the bay leaves and the olive oil. Mix it really well. Add the chili, squeeze the lemon on the top and leave the half lemmons in the marinade, pour the white wine on the top and let it seat 45 minutes in the fridge.

Remove cilantro leaves from the stem
For the chicken

Warm the grill real hot. Remove the chicken leggs from the marinade, put it on a baking tray and season it on both sides. Mark the chicken on the grill 2 minutes on each sides, and put it on the upper grill 5 to 6 minutes to finish the cooking.
Chick pea salad

In a bowl, mix together mustard and vinegar with few cilantro leaves and cumin. Add a dash of olive oil and season with salt and pepper.