Piri-Piri Chicken Casserole Piri-Piri Chicken Casserole

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 2 hours
  • Portion size 4 servings



Season chicken with salt and pepper. In large skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side, about 6 minutes. Transfer to 13- x 9-inch baking dish; sprinkle with half the spice mix.

Skim fat from skillet. Stir in wine and bring to boil, scraping up brown bits from bottom of pan using wooden spoon; pour over chicken in prepared baking dish. Set aside.

Wipe out skillet using paper towel; heat remaining oil over medium heat. Cook chorizo, onion and garlic, stirring, until onion is tender, about 4 minutes. Add red peppers; cook for 1 minute. Add tomatoes, thyme, bay leaves and remaining spice mix; bring to boil. Spoon mixture around chicken pieces in prepared baking dish.

Preheat oven to 375°F. Cover dish with foil; bake for 35 minutes. Remove foil; cook until chicken is no longer pink inside and juices run clear when pierced, 15 to 20 minutes. (Make-ahead: Can be covered and refrigerated for up to
2 days or frozen for up to 2 months.
) Remove thyme sprigs and bay leaves. Drizzle lemon juice over top; sprinkle with parsley. Serve with lemon wedges.

Piri-Piri Spice Mix

In bowl, combine 1⁄4 cup paprika, 2 tbsp each smoked paprika, ground cumin and coriander, 2 tsp each garlic and onion powders, 2 tsp brown sugar, and 1 tsp each salt and pepper. Transfer to airtight jar. Makes about 3⁄4 cup.

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 4 g
  • Sodium 1,325 mg
  • Sugars 9 g
  • Protein 65 g
  • Calories 550
  • Total fat 23 g
  • Cholesterol 210 mg
  • Saturated fat 6 g
  • Total carbohydrate 21 g
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Lunch & Dinner

Piri-Piri Chicken Casserole