No apologies for posting yet another variation of chicken cooked with spices.
I’ve written about piri-piri chicken before but it is such a simple and tasty way of cooking chicken pieces that I do it a lot. Perhaps I should open a restaurant selling spicy chicken pieces? Oh, someone’s already done it? Shame!
Anyway, the chicken legs were slashed in a couple of places and smeared with piri-piri marinade and roasted in olive oil for about 40 minutes. At the same time, I roasted some sweet potato pieces in a chilli and herb-based spice mix that I keep in the cupboard and regularly top up. The blend is made up from chilli powder, salt, black pepper, dried thyme, dried oregano, turmeric, sweet paprika, smoked pimenton and cinnamon.
I had a couple of small ripe avocados to use and I made a simple salad with the avocados, cubed, some chopped spring onions, quartered baby plum tomatoes, the juice of a lime, a splash of good olive oil, sea salt and black pepper.