Peri Peri Chicken Thighs with Roasted Garlic Mashers and Cha

Υλικά

Ingredients below — full recipe is linked in my bio!

For the Peri Peri Marinade:

2–2.5 lbs bone-in, skin-on chicken thighs

1 large (or two small) shallots, halved

1 large red bell pepper, trimmed and halved

4 spring onions, trimmed and cut in thirds

4–6 Fresno chilies, deseeded if you want milder

5 cloves garlic, unpeeled

1 bunch parsley

2 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper (or to taste)

Zest + juice of 1 lemon

1 tsp salt (to taste)

1/4 cup red wine vinegar

1/2 cup good olive oil

For the Potatoes:

1 head garlic

2 lbs Yukon gold potatoes, washed scored width-wise

4 tbsp butter, room temperature

1 cup whole milk or cream, room temperature

1/4 - 1/2 cup sour cream, optional

Salt + black pepper, to taste

For the Broccolini:

1 or 2 bunches broccolini

Olive oil

Salt + pepper

3 cloves garlic, smashed

Juice from 1/2 lemon

For the Glaze:

1/4 cup reserved marinade (set aside before marinating chicken)

Chicken pan drippings (from roasting the chicken)

1 tbsp butter

1 tbsp honey