500g (1lb)chicken thighs chopped into bite-size chunks
3tbspolive oil
3tbsplemon juice
1tspdried oregano
½tspdried rosemary
½tspdried thyme
1tspsmoked paprika
1tspsalt
½tsppepper
½tspgarlic powder
½tspcayenne pepper
For the creamy peri-peri sauce
1cupcherry tomatoes halved
2red bell peppersseeded and roughly chopped
1smallred onionroughly chopped
4garlic clovespeeled
2-3red chillies stems removed
1tbspthyme
2tbspolive oil
1tspsalt
½tsppepper
500g (1lb)rigatoni
fresh basilto serve
grated Parmesan to serve
Instructions
Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
Preheat the oven to 200°C/390°F.
Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
Drizzle with olive oil and season with salt and pepper.
Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.
Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.
Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes.
Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.
Add a splash of the pasta cooking water and toss to combine.
Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.