Piri Piri Sizzling Chicken with Garlic and Padron Chillies

This is similar to a dish that I always order when visiting my sister, who lives close to a place that does traditional English fare. I have tried a few of their dishes and they are always good - but this one I have returned to a few times. Its so simple but so tasty and made special by being served on a sizzling platter. This one I have made using my own Piri-Piri marinade for extra spice!

Having recently bought some sizzling platters, I knew I had to make it myself. And I had some Padron chillies in the fridge that needed using up. Padrons are Spanish chillies that you just cook by themselves with a touch of salt and eat them whole. Apparently one in fifty is really hot, while the rest are mild. But I have only had a couple of hot ones myself. They are the nicest tasting mild chilli though and I quite like the feeling of not knowing if it'll be scorching hot!

Ingredients:   (Serves 2)

2 large chicken breasts, skin removed
6 cloves garlic, skin left on
1 large onion, thinly sliced
1 green pepper, thinly sliced
1/2 red/orange pepper
Padron chillies

For the Piri -Piri marinade:
3 tbsp. paprika
1 tbsp hot chilli powder
1/2 cup lemon juice
2 cloves garlic, finely chopped
1 tbsp. fresh ginger, finely chopped
1/4 tsp salt
1/4 tsp. black pepper

Method:

Mix all the marinade ingredients together in a bowl. In between two pieces cling film, flatten the chicken breasts and then slice. Add to the marinade, cover and refrigerate for 1/2 hour.

In a large pan or wok, cook the onions, peppers and the garlic (still in skin) in 1 tbsp. oil and cook on a medium heat for about 15 minutes, stirring occasionally. The garlic will cook in its skin without burning and will mellow in flavour. When the vegetables are soft and browning, push them to one side of the pan and add the chicken pieces, discarding any remaining marinade. The chicken won't take long as its thin. Stir fry for a few moments and serve hot.

If using sizzle plates, put them in the oven while you cook the onions and then put them onto the gas hob as you serve. To get that extra full sizzle, squeeze just a little lemon juice on top.

For the Padron chillies, just toss in olive oil, sprinkle with seas salt and pop in the oven (180 C) for 10-15 minutes and serve on the side. Enjoy!

Note: You may want to remove the skin from the garlic when serving - its a matter of taste. I personally eat them whole, skin included as I like them like that!

Lemon Cookies

This is a adapted from a Botswanian recipe and uses condensed milk in the cookie dough.. So very light and melt in the mouth, these lemon biscuits are quick to make and very easy to eat!

I know biscuits are readily available in most places but there is something nice about a homemade cookie and the wait for them to cool down. They make the house smell delicious too!

Ingredients:    (Makes 36)

100g caster sugar
225g butter, softened
200ml condensed milk
zest and juice of 2 large lemons
350g plain flour
2 tsp. baking powder
pinch of salt
icing sugar to finish

Method:

Cream together the butter and the sugar until light and fluffy. Add the condensed milk gradually incorporating into the mix. Then add the lemon zest and juice and stir in. Sift the flour, baking powder and salt and add to the wet ingredients. Combine the two to get a soft dough.

Set the oven to 170 C (160 C for fan oven) and line a couple of baking sheets with greaseproof paper. Taking a small amount of dough, make a 1 inch ball, place it on the baking paper and press a fork in the top to flatten slightly. Continue, leaving a little space in between each ball.

Put in the oven for 12 minutes, or until just starting to colour (you want them a light colour). Cool on a wire rack and when completely cool, dust with icing sugar. Delicate and light, these lemon cookies are lovely.