A low fat version of spicy piri piri chicken that brings back memories of our holiday in Portugal. Rich and flavoursome with lower calories as baked rather than fried.

Once we hit the beginning of February, we’ve already shrugged off the heady festivities of Christmas, and it’s chocolate filled all day pyjama wearing sessions, I am looking forward to the tale-tale signs of spring.  I get a burning need to clean everything (don’t worry it soon passes) and declutter and paint everything white (again it soon passes).  But mostly I start thinking of summer holidays and discovering new food and flavour combinations, in fact, everything new.  Bring on the newness of everything.

Last summer we holidayed in Portugal and every restaurant featured piri piri flavoured dishes on their menus.  I became a little obsessed in finding the right combination: not too hot, not too mild, just right.  I think with the dish below I got it just right.

We also drank rather a lot of White Port and Tonics which will always remind me of our trip to Lisborn midway through our holiday. 

Normaly Piri Piri chicken is cooked with the skin on and although this is delicious, I wanted to cook a lower fat version, which we happily ate cold the next day.  Perfect for lazy slow days in a villa with the only jobs to do were which book to read by the pool.  Now tell me you’re not ready to hit the new season and embrace the newness.

Portuguese Chicken with Piri Piri Style Sauce
(serves 4)

2 large onions, chopped
2 lemons
4 chicken breasts, skinless and boneless
3 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons smoked paprika
½ teaspoon piri piri sauce or Tabasco
Pinch of sea salt
Parsley, chopped

Place the onions on the bottom of a large ovenproof dish, cut up one of the lemons, and add.  This will act as a base for the chicken.

Place the chicken over the onion and lemon mix. 

Zest and juice the remaining lemon.

Mix together the garlic, oil, smoked paprika, piri piri sauce, salt, lemon zest, juice, and pour over the chicken.  Massage into the chicken.

Sprinkle over some parsley, keeping some for the end and bake in the oven for 25-30 minutes at 180°C/Gas Mark 4/356 °F.

Serve with roasted red peppers and potatoes.