Glazed Peri Peri Chicken Thighs

Meanwhile, combine the cornflour and peri peri seasoning in a large bowl and season with salt and pepper. Add the chicken thighs to the spiced cornflour and toss to coat well. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, boil a half-full kettle. Trim the green beans, then cut into thirds. Zest and halve the lime.

Pour the boiled water into a medium saucepan with ½ tsp salt on high heat. 

Bring back to the boil, then add the beans and cook until just tender, 4-5 mins. Add the peas to water and cook 1 min more.

Drain in a colander, then return the cooked veg to the saucepan. Stir through the lime zest and half the butter (see pantry for amount) and  season with salt and pepper. Cover with a lid to keep warm and set aside.

While everything cooks, wipe out the (now empty) frying pan and return to medium-low heat.

Add the honey, lime juice and the remaining butter to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Cook until thickened and sticky, 1-2 mins. Once thickened, gently turn the chicken thighs in the pan to coat in the glaze.