Nigerian-style hot pepper chicken

• Chicken thigh fillets600 g
• Peppers2 peppers
• Brown onions200 g
• Chopped tomatoes (tin)1 tin
• Fresh ginger¼ piece
• Hot pepper sauce30 ml
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Rub the chicken thighs with a teaspoon of curry powder, a teaspoon of dried thyme or mixed herbs and half a teaspoon of salt. Roast on a tray for 30 minutes, until crisp and cooked through.600 g chicken thigh fillets
2. Slice the onion and peppers and grate the ginger. Fry them in a tablespoon of oil over a medium heat for 5 minutes. Add the chopped tomatoes and the hot sauce and simmer for 10 minutes until thick. Meanwhile, cook the rice following the pack instructions.2 peppers200 g brown onions1 tin chopped tomatoes¼ piece fresh ginger30 ml hot pepper sauce300 g basmati rice
3. Toss the chicken in the sauce and serve with the rice.

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