Anything for you love ❤️
Recipe >>
For the Peri-Peri Chicken & Marinade
• Red bell pepper
• Green bell pepper
• Onion
• Hot peppers (scotch bonnet or habanero)
• Garlic cloves
• Olive oil
• Fresh ginger
• Smoked paprika
• Rosemary (fresh or dried)
• Thyme sprigs
• Maggi seasoning
• Chicken quarters
• Salt
• Black pepper
• Butter
• Liquid Maggi
For the Honey Cinnamon Carrots
• Carrots
• Honey
• Olive oil
• Cinnamon
• Paprika
For the Mashed Sweet Potatoes
• Sweet potatoes
• Butter
• Milk
• Garlic powder
• Smoked paprika
• Salt
• Black pepper
Preheat oven to 400°F. Place 1 piece red bell pepper, 1 piece green bell pepper, 1 piece onion, 3 piece hot peppers (scotch bonnet or habanero), and 4 piece garlic cloves on a baking tray. Drizzle with 3 tbsp olive oil (for roasting veg + blending) and roast for 25-35 minutes until softened and slightly charred.
Transfer the roasted peppers, garlic, and onion to a blender. Add fresh ginger, grated, 1 tosp smoked paprika, 1 tsp rosemary (fresh or dried), 2 piece thyme sprigs, 1 tbsp Maggi seasoning, and a splash of 3 tbsp olive oil (for roasting veg + blending). Blend until smooth.
Season chicken quarters all over with 1 pinch salt & black pepper. Rub the marinade generously all over the chicken, getting under the skin wherever possible. Melt 2 tbsp butter and mix with 1 tsp liquid Maggi. Using a meat injector or small knife, inject or push this butter mixture deep into the thickest parts of the chicken.
Place the marinated chicken on a rack set over a baking tray. Roast at 400°F for 35-40 minutes. At intervals, pull it out and reapply the marinade generously over the chicken.
Return to the oven and finish roasting until cooked through with a sticky, caramelised crust. Internal temp should hit 165°F.
Cut carrot into small strips and add 1 tbsp honey, 2 tbsp olive oil, 1/2 tsp cinnamon, and 1/2 tsp paprika until well coated.
Spread on a baking tray in a single layer.
Roast alongside the chicken at 400°F for 25-30 minutes, tossing halfway, until tender and caramelised.
Boil sweet potatoes, peeled and cubed in salted water for 15-20 minutes until completely soft. Drain well. Mash with 3 tbsp butter, 1/4 cup warm milk, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 pinch salt & black pepper until smooth and creamy. Adjust seasoning to taste.
Spoon the sweet mash onto the plate, lay the peri peri chicken alongside, and add the honey cinnamon carrots on the side. Drizzle any leftover pan juices or marinade over the chicken. Serve hot and enjoy!
Learning to cook this peri-peri chicken recipe reminded me how much effort and love go into preparing a meal that truly stands out. The marinade, made from roasted red and green bell peppers, hot peppers like scotch bonnet or habanero, garlic, fresh ginger, and a blend of spices including smoked paprika, rosemary, and thyme, creates an aromatic and spicy base that infuses the chicken with rich flavor. Using liquid Maggi and injecting a butter mixture deep into the chicken quarters helps keep the meat moist and adds layers of savory depth that are often missing in simpler recipes. In my experience, roasting the vegetables before blending not only softens them but also adds a delicious caramelized note that highlights sweetness contrasting beautifully with the heat of the peppers. The technique of marinating generously and reapplying marinade while roasting helps build a sticky, charred crust that locks in all those vibrant flavors. It’s important to roast the chicken until it reaches the safe internal temperature of 165°F to ensure perfect doneness without drying it out. The side dishes complement the spicy chicken impeccably. Roasting carrots coated with honey, cinnamon, and paprika adds a sweet and slightly smoky flavor that balances the savory heat of the peri-peri chicken. Meanwhile, mashed sweet potatoes—enriched with butter, warm milk, garlic powder, and smoked paprika—offer a creamy, comforting contrast with subtle aromatic notes. I’ve found that using warm milk when mashing creates a silkier texture, making the dish feel homemade and indulgent. Personally, this entire meal is a great way to impress loved ones or elevate a weeknight dinner. The use of fresh herbs and spices combined with simple cooking methods like roasting and mashing showcases how even humble ingredients can become a delicious feast. Plus, preparing this dish feels like a meaningful way to nurture someone special, making it perfect for romantic dinners or family gatherings. If you’re new to cooking with peri-peri or these spices, start with the recommended amounts and adjust according to your heat tolerance. The combination of smoky, spicy, sweet, and savory flavors is rewarding and worth the effort. Don’t forget to drizzle any leftover pan juices over the chicken when serving—this final touch adds an irresistible richness. Cooking this meal has been a wonderful journey that taught me patience and the joy of creating something from scratch that tastes restaurant-quality yet homey and heartfelt.
Looks so good!! The bandaid got me😂