D.I.Y Nandos Peri Peri Chicken

August 14th - I treated myself to a Delicious magazine for my holiday reading - alongside the Scandi crimes that I'm into. I was drawn to a recipe for Peri-peri chicken with Red Cabbage Slaw. My other half loves red cabbage coldslaw and here was a new variation for him to try.  The recipe was from Dean Edwards, a former Masterchef contestant but the list of ingredients was short and straightforward.  The marinade for the chicken was easy - 2 red chillies (I wimped out and used only 1!), a chopped red pepper, a teaspoon of smoked paprika, 4 crushed garlic cloves, a tablespoon of grated ginger, 2 tablespoons of red wine vinegar and 10ml of olive oil.  You can marinade the chicken overnight - but honestly, who has time for that! The coleslaw expert made the slaw - red cabbage, red onion, carrot, red apple, chopped parsley coated in a mixture of Greek yogurt and grainy mustard. The chicken was pan-fried for about 5 minutes and then transferred to the oven for about 12 minutes.  I've done this recipe 3 times since August - it is fab!