Piri-piri chicken with smoky tomato aioli
15 minutes prep.
15 minutes cooking
- 8 chicken thighs on the bone
- 6 garlic cloves
- 4 long red chillies, coarsely chopped
- 200 ml (7 fl oz) beer
- 200 ml (7 fl oz) dry white wine
- Juice of 2 lemons, plus extra wedges to serve
- 2 tablespoons extra-virgin olive oil
- 4 fresh bay leaves
- 3 thyme sprigs, plus extra leaves to serve
- 3 teaspoons smoked paprika
- Smoky tomato aioli
- 100 g (3½ oz/½ cup) semi-dried tomatoes
- 2 garlic cloves
- 2 egg yolks
- 2 tablespoons red wine vinegar
- 1½ teaspoons smoked paprika
- 220 ml (7½ fl oz/scant 1 cup) olive oil
- 1 tablespoon lemon juice
- To make the marinade, process the garlic and chillies in a food processor to a paste, then combine with the beer, wine, lemon juice, olive oil, bay leaves, thyme and paprika in a bowl and season.
- Slash the skin of the chicken thighs in several places, add to the marinade and mix well with your hands, rubbing the marinade into the cuts in the chicken. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
- While the chicken is marinating, make the smoky tomato aioli. Process the tomatoes, garlic and egg yolks in a food processor to combine and add the vinegar and paprika. Process to combine then, with the motor running, gradually drizzle in the oil, a little at a time, until thick and emulsified. Add the lemon juice and 1 tablespoon hot water, process to combine and season to taste.