Frango Piri-Piri Bowl (Spicy Chicken with Rice and Tomato Salad)

• 450 g Boneless skinless chicken thighs
• 60 ml Piri piri sauce
• 1 medium Lemon
• 3 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Basmati rice
• 2 medium Tomato, ripe
• 1 small Red onion
• 10 g Fresh parsley

1. In a bowl, mix the piri piri sauce with the juice of half the lemon, finely grated garlic, olive oil, salt and pepper. Add the chicken and turn to coat well. Marinate for 20 minutes while you get everything else ready.
2. Heat the oven to 220°C (430°F). Spread the chicken and all the marinade on a baking tray in a single layer. Roast for 18 to 22 minutes, turning once, until charred at the edges and cooked through.
3. Meanwhile, rinse the basmati rice until the water runs mostly clear. Cook it in a saucepan with 300 ml water and a pinch of the salt; bring to the boil, cover, then cook on low for 10 to 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
4. Dice the tomatoes and finely slice the red onion, then put them in a bowl. Add the juice of the remaining half lemon, a pinch of salt and a little pepper, then toss well. Roughly chop the parsley and stir most of it through the salad, saving a little to finish.
5. Divide the rice between two bowls and top with the chicken and the tomato and red onion salad. Spoon over the pan juices from the tray, then scatter over the remaining parsley. Serve straight away.

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