Recipe type: Entree
Cuisine: Portuguese/SouthAfrican
Cook time: 
Total time: 
Serves: 3-4
  • FOR SAUCE-1 cup roasted red bell peppers
  • ½ onion, sliced
  • 2 garlic cloves
  • 2-3 thai red dry chili (very spicy adjust to taste) my spice level was medium
  • ¼ tsp. paprika
  • zest of 1 lemon and a small piece of the lemon as well without seeds
  • Juice of 2 lemons
  • ¼ tsp. salt/pepper (adjust to taste)
  • 1 tbsp. olive oil to saute the onions
  • 4-6 chicken thighs
  • salt/pepper
  • some fresh lemon juice
  • olive oil to sear the chicken
  1. In a small pan heat oil and saute the sliced onions, just get some char on them.
  2. In a food processor/blender add onions and all sauce ingredients and blend until smooth.
  3. In a small sauce pan add the sauce and cook on medium until excess water has gone and sauce becomes a little thick, about 5 minutes.
  4. Carefully once sauce is cool to handle, add back to blender and blend until it has a smooth consistency. Taste to check if you need more lemon or salt. Adjust as needed.
  5. Marinade the chicken with salt/pepper and juice of 1 lemon. Brush few tbsp. of this sauce all over chicken. Cover and marinade in fridge overnight preferably.
  6. Once ready to cook chicken set it out and let it come to room temp.
  7. I used a cast iron pan, add few tbsp. of olive oil and heat. Once pan gets hot place marinaded chicken in pan and cook 5 minutes on each side or until done. Brush some sauce on the chicken as it's searing.
  8. Keep in mind marinading time as you prep. Chicken thighs and chicken breast will cook much faster than bone in chicken.
Recipe by Cooking With Shazia at