FARM TO PLATE

Dish up a nourishing meal from The Good Farm Cookbook

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EASY PERI PERI CHICKEN

3 cup 8Oml) extra-virgin olive oil

6 garlic cloves, minced 2-3cm piece ginger, peeled and grated

1tsp smoked paprika

1 tsp sweet paprika

1/2 tsp cayenne pepper

2 tsp dried oregano

juice of 1lemon, plus extra for drizzling

800g boneless, skin-on chicken thighs

charred lemon halves, broccolini and radicchio wedges, to serve

1 In a large bowl, combine all the ingredients except thechicken, lemon halves, broccolini and radicchio. Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.