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Baked Piri-Piri Chicken Legs on a bed of colourful cauliflour and potatoes.

Piri-Piri Chicken Legs

This simple one pan meal, combines succulent chicken quarters coated in a zesty homemade Piri-Piri sauce, then baked over a bed of tender fingerling potatoes, broccoli, and cauliflower. The Piri-Piri sauce, made with fiery peppers, fresh herbs, and a hint of sweetness, is the perfect balance of spice and flavour. Serve it with extra sauce on the side for dipping and a sprinkle of fresh cilantro to finish.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dinner, Entree, Main Course, Sauce
Cuisine Portuguese
Servings 5 People

Ingredients
  

For the Chicken

  • 5 chicken leg/quarters
  • Olive oil
  • 2 teaspoons paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika optional

Piri-Piri Sauce

  • 3 oz. Piri Piri peppers stems removed (or substitute long red chilies) * 3 oz spicy / 2 oz medium / 1 oz mild
  • 4 tablespoons olive oil
  • 3 cloves garlic peeled
  • ½ medium red onion peeled and roughly chopped
  • ½ cup fire-roasted red peppers from a jar
  • ¼ cup red wine vinegar
  • 2 tablespoons brown sugar
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh oregano chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • Zest of 1 lime about 1 tablespoon

Vegetables

  • 1½ pounds fingerling potatoes parboiled, sliced in half lengthways
  • 1 small cauliflower cut into florets
  • ½ broccoli cut into florets
  • Olive oil
  • Salt & pepper to taste

For Serving

  • Fresh cilantro chopped
  • Extra Piri-Piri sauce for dipping

Instructions
 

Prepare the Piri-Piri Sauce

  • In a blender or food processor, combine the Piri-Piri sauce ingredients and blend until almost smooth.
  • Transfer the sauce to a pan and simmer on medium heat for about 15 minutes. After simmering, carefully taste and adjust for seasoning. Once cool, divide into two containers (one for pouring/brushing the raw chicken and one for serving with the cooked chicken).

Season the Chicken

  • Drizzle the chicken with olive oil and season with salt, pepper, and paprika.

Prepare the Vegetables

  • Preheat your oven to 400°F convection
  • In a large Au Gratin dish, toss the parboiled fingerling potatoes with the cauliflower, and broccoli florets, then drizzle with olive oil, and sprinkle with salt, and pepper. (I like to arrange the cut side of the potatoes facing down at the bottom of the pan to brown them a little).
  • Place the seasoned chicken quarters on top of the vegetables and pour half of the Piri-Piri sauce over the chicken, brushing the sauce to ensure it’s evenly coated.

Bake

  • Place the Au Gratin dish in the preheated oven and bake for 45-55 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 170°F/74°C).
  • If the chicken is browning too quickly, lightly tent the chicken pieces with foil and continue baking.

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  • Last step! If you make this, please leave a review letting us know how it was!

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