Peri-Peri Chicken & Charred Chilli-Lime Corn

Name: Peri-Peri Chicken & Charred Chilli-Lime Corn
Ingredients: 1–1.5kg bone-in, skin-on chicken leg quarters (about 6–8 pieces); 4–6 corn cobs; 80g butter, softened; 1 small red chilli, de-seeded and finely chopped; pinch of cayenne; zest and juice of 1 lime; sea salt; freshly ground black pepper; 1 small red onion, peeled and cut into wedges; 2 large red peppers, de-seeded and quartered; 2–3 tbsp olive oil, plus extra for drizzling; ½ tsp paprika (unsmoked); 3–6 African bird’s-eye (piri piri) chillies, according to taste; 5 garlic cloves, peeled; 1 tsp sweet smoked paprika; ½ tsp ground allspice; 1 tsp dried oregano; 8–10 basil leaves, torn; 1 tbsp red wine vinegar or sherry vinegar; zest and juice of ½ lemon; 1 tbsp runny honey; a splash of whisky or bourbon (optional)

www.ainsley-harriott.com

Peri-Peri Chicken & Charred Chilli-Lime Corn The Portuguese/southern African sauce peri peri, or piri piri, is a rich, smoky and slightly sweet sauce that

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