Peri Peri Chicken Legs, Lemon Broccoli, and a Pea & Butter Bean Mash

4 Servings
1 hr 30 min

This is a delicious Nando's inspired dish, with homemade Portuguese peri peri sauce coated chicken legs, a minty, creamy pea and butter bean mash, garlic and lemon broccoli, and some charred lemons.


The pea and butter bean mash is also an easy way to get more veggies in your diet, and a great alternative to your traditional mashed potatoes - it's quicker and lighter, but just as satisfying.


The chicken can be cooked either outside on the grill, or in the oven and under the broiler, so it’s the perfect dish all year round! The peri peri sauce has so much flavour, made from peppers, garlic, lemon, and chilli - I like to use the leftovers with my fried eggs the next day! This is definitely one to try!

Peri Peri Chicken Legs, Lemon Broccoli, and a Pea & Butter Bean Mash
Recipe details
  • 4  Servings
  • Prep time: 45 Minutes Cook time: 45 Minutes Total time: 1 hr 30 min
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Ingredients
For the peri peri chicken
  • 2 red bell peppers
  • 1 red onion, quartered
  • 4 red chillies (adjust to your preference)
  • 1 lemon, juiced
  • 3 large garlic cloves, minced
  • 1 tbsp smoked paprika
  • Squeeze of honey
  • 50ml olive oil
  • 50ml apple cider vinegar
  • 2 bay leaves
  • Salt and pepper
  • 4 whole chicken legs
For the mash
  • 300g frozen peas
  • 2 x cans of butter beans
  • 1/2 white onion
  • 2 garlic cloves, minced
  • A handful of mint, finely chopped
  • A handful of chives, finely chopped
  • Salt and pepper
  • 50g unsalted butter
  • 1 tbsp olive oil
For the broccoli
  • 300g sprouting broccoli
  • 2 tbsp olive oil
  • 2 heaped tsp garlic paste or garlic powder
  • 1 lemon, zest and juice
  • Salt and pepper
To serve
  • 1 red chilli, thinly sliced
  • Extra chopped mint
  • 1 lemon, charred and quartered
  • Crusty bread
Instructions
For the peri peri
Start with your sauce. Char your peppers, onion, and chillies in a cast iron skillet or under the grill. You don't want the veggies to be totally black, just a few char marks, then allow to cool slightly. Don't worry about them being cooked through, as we'll be cooking it again later. Roughly chop up the peppers and onion, deseed your chillies, and add to a blender.
Pulse until everything starts to break down, then add your garlic, lemon juice, smoked paprika, honey, and cider vinegar - don't add the olive oil yet.
When it's a semi-smooth consistency, transfer to a pan, add your bay leaves and heat on medium/low. Cook until the sauce thickens, around 15-20 minutes. Once thickened, season with salt and pepper, and remove the bay leaves.
Transfer back to the blender and blend until smooth, slowly drizzling in the olive oil. Once you start adding the oil, you'll see the sauce emulsify, meaning it will lighten and thicken. I've put 50 ml of olive oil, but adjust it to your preference.
Transfer to a bowl and allow to cool. Once cooled, use approximately half of the sauce to coat your chicken legs. Cover, and leave to marinate for at least two hours, but preferably four or more.
Once your chicken has marinated, preheat the oven to 370 F. Pop your chicken on a lightly oiled baking tray then in the oven, and roast for around 45 minutes, rotating the tray half way until it reaches an internal temperature of 163 F. Move the chicken up to the top of the oven and broil for the final few minutes.
For the broccoli
While the chicken is in the oven, prepare your sides. On another baking tray, pour your olive oil, garlic paste, salt, and pepper, and combine. Cut off the ends of your broccoli then add to the tray, tossing to coat, before popping in the oven for around 20 minutes, or until it's fork tender.
Finish with your lemon juice and lemon zest when it comes out of the oven.
For the mash
While your broccoli cooks, move onto your mash. To a pan, add your diced onion and olive oil, and cook for a few minutes before adding your garlic. Cook until soft. While that's cooking, microwave your peas to defrost and cook them through. Drain your butter beans, then add to the softened onions and garlic, along with your peas. Stir to combine.
Mash manually or using an immersion blender to your desired consistency - I found an immersion blender worked best as hand mashing missed the peas, but you could always blend your peas separately before adding them. Ideally, you want it to be creamy but still a bit chunky.
Stir through your butter, season with salt, pepper, mint, and chives. Don't forget to taste.
To serve
The last step is to half your lemon, then add to a dry non-stick pan on a high heat until charred. Slice in half so you have four pieces of lemon.
When everything's cooked, place your broccoli on a plate with some of the chilli slices. Serve up a portion of mash on each plate, spreading it out slightly, before placing your chicken on top. Don't forget to pour over any of the juices from the chicken tray, and finish with some more mint and chillies.
Serve with your leftover peri peri sauce, some warm crusty bread, your charred lemon, and enjoy!
Spencer Lengsfield
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