Peppered Chicken

How to make Peppered Chicken

1. Preheat oven to 180°C/356°F.

2. Coat the chicken with 2 tbsp oil, and massage in the curry powder, thyme and 1 tsp of salt.

3. Grill in the oven for 20 mins until the skin is crisp and just cooked through.

4. Blend the bell peppers, plum tomatoes, scotch bonnet, 1 red onion, ginger and garlic to a smooth paste.

5. Slice the remaining 2 red onions, slice up the green pepper into small thin strips and finely slice the spring onions.

6. In a large pot add in 3 tbsps of oil and add sliced red onion, cook for 5 mins until lightly browned.

7. Add the tomato purée and cook for 5-6 mins until deeply browned (a very important step, make sure it is a dark red so that it loses the bitterness).

8. Add the 1 tsp curry powder, 1 tsp thyme and cook for 1 min.

9. Pour in the blended pepper sauce and cook for 10-15 mins until it reduces by almost half.

10. Meanwhile, rinse your Tilda Basmati Rice in cold water until the water runs clear. Pop in a pan with 500ml of cold water to bring to a simmer. Cook for 10 - 12 mins until the rice is tender and then fluff up with a fork.

11. Then add in 250ml water and add in the stock cube, sugar and 1 tsp salt. Add the cooked chicken and mix thoroughly.

12. Leave to cook uncovered for 5-8 mins, ensuring the chicken is warmed through.

13. Whilst the chicken is cooking, sauté the green peppers until slightly charred and softened for 5 mins.

14. Serve with a sprinkling of the peppers, spring onions and the cooked rice.