Shelina Permalloo’s chicken peri peri traybake recipe

“Nando’s-style rice is always a winner, and this version is made all in one tray,” says chef Shelina Permalloo.

“Spicy red rice topped with flavour-packed wings, baked until perfect in the oven: it’s a fuss-free dish with very little washing-up, as we love to dig straight in from the same dish, with everyone choosing their own section to eat from!

“Perfect for a midweek meal that’s comforting and full of flavour, but more importantly, easy.”

Shelina Permalloo’s chicken peri peri traybake

Ingredients
(Serves 4-6)

6 chicken wings, skin on
2tbsp peri peri seasoning
300g basmati rice (I use golden sella basmati, grand extra-long or easy-cook), rinsed
1tbsp smoked paprika
1tbsp garlic granules
3tbsp Turkish tomato paste
500ml vegetable stock
½ red pepper, sliced
½ yellow pepper, sliced

To serve:
Handful of chopped coriander
1 lemon, cut into wedges

Method

1. Preheat the oven to 180°C fan/200°C/400°F. Separate the wings into drumettes and flats to make 12 pieces in total. In a large bowl, coat the chicken pieces with the peri peri seasoning and set aside.

2. In a large ovenproof saucepan, combine the rice, spices, tomato paste and vegetable stock, mixing it all together until the rice is a vibrant red.

3. Arrange the chicken wings on top of the rice in a circle, then cover the pan with a lid and cook over a high heat for five minutes. Reduce the heat to low and simmer for another 15 minutes.

4. Remove the lid and sprinkle over the pepper slices, then transfer to the oven and cook for another 10–15 minutes, uncovered, to allow the wings to get crispy.

5. Scatter with fresh coriander and serve with lemon wedges, getting stuck in straight from the dish. Enjoy!

What To Cook When Everyone’s Hungry by Shelina Permalloo is published in hardback by Ebury Press, priced £25. Photography by Danielle Wood. Available now.