Make Jamie Oliver's speedy supper tonight!

Want to make something yummy for dinner tonight, but are stuck for time? Pukka up, all you need is 30 minutes to whip up Jamie Oliver’s delicious Peri Peri Chicken meal, including Rocket Salad and Quick Portuguese Tarts. We’ve got Jamie Oliver’s kitchen kit on promotion at ACHICA.com today (including Jamie Oliver’s Wet ‘n’ Dry Electronic Kitchen Scales and Jamie Oliver’s Special Edition Flavour Shaker, pictured above) and to celebrate we thought we’d share his delicious Peri Peri Chicken, Rocket Salad and Portuguese Tarts recipe below –  you’ll have an impressive feast on your hands within 30 minutes.

Tonight’s speedy supper = sorted.

PERI PERI CHICKEN, ROCKET SALAD AND QUICK PORTUGUESE TARTS RECIPE BY JAMIE OLIVER

Ingredients

CHICKEN

4 large chicken thighs, skin on and

bone in

1 red pepper

1 yellow pepper

6 sprigs of fresh thyme

POTATOES

1 medium potato

2 sweet potatoes

½ a lemon

1 fresh red chilli

a bunch of fresh coriander

50g feta cheese

PIRI PIRI SAUCE

1 red onion

4 cloves of garlic

1–2 bird’s-eye chillies

2 tablespoons sweet smoked paprika

2 lemons

4 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

a large bunch of fresh basil

SALAD

1 x 100g bag of prewashed wild

rocket

½ a lemon

SEASONINGS

olive oil

extra virgin olive oil

sea salt & black pepper

TARTS (makes 6 tarts)

plain flour, for dusting

1 x 375g pack of pre-rolled puff pastry

ground cinnamon

125g crème fraîche

1 egg

1 teaspoon vanilla paste or vanilla

extract

5 tablespoons golden caster sugar

1 orange

TO START Get all your ingredients and equipment ready.

Turn the oven on to 200°C/400°F/gas 6. Put a large griddle

pan on a high heat.

CHICKEN Put the chicken thighs on a plastic chopping

board, skin side down, and slash the meat on each one a

few times. Drizzle with olive oil and season, then put on the

griddle pan that is heating up, skin side down. Cook until

golden underneath, then turn over. Wash your hands.

TARTS Dust a clean surface with flour. Unroll the sheet of

pastry, then cut it in half so you end up with two 20 x 20cm

squares of pastry (put one in the fridge for another day).

Sprinkle over a few good pinches of ground cinnamon,

then roll the pastry into a Swiss roll shape and cut into 6

rounds. Put these into 6 of the holes in a muffin tin, and

use your thumbs to stretch and mould the pastry into the

holes (just like in the picture) so the bottom is flat and the

pastry comes up to the top. Put on the top shelf of the oven

and cook for around 8 to 10 minutes (set the timer), or until

lightly golden.

POTATOES Wash the potato and sweet potatoes and

halve lengthways. Put them into a large microwave-safe

bowl with ½ a lemon. Cover with clingfilm and put into the

microwave on full power for 15 minutes.

CHICKEN Turn the chicken over.

TARTS Spoon the crème fraîche into a small bowl. Add

the egg, vanilla paste or extract, 1 tablespoon of golden

caster sugar and the zest of 1 orange. Mix well.

PIRI PIRI SAUCE Peel and roughly chop the red onion

and add to the liquidizer with 4 peeled cloves of garlic. Add

the chillies (stalks removed), 2 tablespoons of paprika, the

zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of

white wine vinegar, 2 tablespoons of Worcestershire sauce, a

good pinch of salt & pepper, the large bunch of basil and a swig of

water. Blitz until smooth.

CHICKEN Slice the peppers into strips and add to the

griddle pan. Turn the heat down to medium and keep

moving the peppers around.

TARTS Take the muffin tin out of the oven, and use a

teaspoon to press the puffed up pastry back to the sides

and make room for the filling. Spoon the crème fraîche

mixture into the tart cases, and return to the top shelf of

the oven. Set the timer for 8 minutes.

CHICKEN Pour the piri piri sauce into a snug-fitting

roasting tray. Lay the peppers on top and put aside. Add

the chicken to the roasting tray with the sauce. Scatter

over the sprigs of thyme, then put the tray into the middle

of the oven.

TARTS Put a small saucepan on a high heat. Squeeze in

the juice from the zested orange and add 4 tablespoons

of golden caster sugar. Stir and keep a good eye on it, but

remember caramel can burn badly so don’t touch or taste.

POTATOES Finely chop the red chilli and most of the

coriander on a board, mixing as you go. Add the feta and

keep chopping and mixing.

CHICKEN Take the tarts out of the oven and move the

chicken up to the top shelf to cook for around 10 minutes,

or until cooked through.

TARTS Pour some caramel over each tart (they’ll still be

wobbly, but that’s good). Put aside to set.

SALAD Quickly dress the rocket, still in its bag, with extra

virgin olive oil, a good pinch of salt & pepper and the juice

of ½ a lemon. Tip into a bowl and take to the table.

POTATOES Check the potatoes are cooked through,

then use tongs to squeeze over the cooked lemon. Add

the coriander mixture from the chopping board and mix

everything together. Season, then take to the table.

TO SERVE Get the tray of chicken out of the oven, sprinkle

over a few coriander leaves and take straight to the table.

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