Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) chicken thighs (chopped into bite-size chunks )
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 cup cherry tomatoes (halved )
  • 2 red bell peppers (seeded and roughly chopped )
  • 1 small red onion (roughly chopped )
  • 4 garlic cloves (peeled )
  • 2-3 red chillies (stems removed )
  • 1 tbsp thyme
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 500 g (1lb) rigatoni
  • fresh basil (to serve)
  • grated Parmesan (to serve)

Instruction

  • Combine all the marinade ingredients then pour over the chicken. Allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
  • Preheat the oven to 200°C/390°F.
  • Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.
  • Drizzle with olive oil and season with salt and pepper.
  • Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize.
  • Remove from the oven then transfer to a blender. Pour in water (or chicken stock) and blend until smooth.
  • Pour the sauce into a saucepan and season to taste. Simmer gently while you cook the chicken and pasta.
  • Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown. Remove from the pan and allow to rest for 5 minutes. 
  • Cook the pasta in salted water until al dente. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce.
  • Add a splash of the pasta cooking water and toss to combine.
  • Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese.