Galinha À Africana (Portuguese Chicken)

• 2 char-grilled red capsicums (bought from the deli section)
• 1 -2 dried piri-piri, chili, crumbled
• 1 large long red fresh chili pepper, deseeded & chopped
• 4 garlic cloves, chopped
• 1/2 teaspoon coriander powder
• 1/2 teaspoon smoky paprika
• 1 tablespoon red wine vinegar
• 2 boneless chicken thighs
• olive oil
• lemon wedge, to serve
• fresh coriander leaves, to serve

1. To make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. Add enough olive oil to make a loose paste.
2. Spread the piri piri over the chicken and marinate overnight.
3. Set the BBQ or griddle pan to hot and cook chicken both sides until crispy and brown.
4. While cooking, heat the remaining marinade in a small saucepan to use as additional sauce.
5. Sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.

chargrilled red, long red fresh chili pepper, garlic, coriander powder, smoky paprika, red wine vinegar, chicken thighs, olive oil, lemon wedge, fresh coriander leaves

Taken from www.food.com/recipe/galinha-africana-portuguese-chicken-359615 (may not work)