Piri Piri Marinade:

For the garnish:

  • Sweet potato 750.0 g
  • Chickpeas - Tinned 500.0 g
  • Cherry tomatoes 450.0 g
  • Baby leaf spinach 650.0 g
  • Sunflower oil 75.0 ml


  1. Advance Preparation:

    • Peel the sweet potatoes and dice into 2cm cubes.
    • Wash the baby spinach and drain.
    • Cut the cherry tomatoes in half.
    • Drain the chickpeas and rinse off.
  2. Piri Piri Marinade:

    • Trim any excess fat of the chicken thighs.
    • Place the chicken thighs into a bowl and mix through the KNORR Piri Piri Paste.
    • Leave to marinate for 3 hours prior to use in fridge.
  3. For the garnish:

    • Blanch the sweet potatoes for 4 min., then drain.
    • Whilst hot toss over 75ml of sunflower oil and place in a gastro tray.
    • Roast in the oven at 180°C until lightly roasted.
    • Add in the chickpea and continue to cook for 5 min.
    • Remove from the oven and stir through the spinach and cherry tomatoes.
    • Keep hot until required.
  4. Cook and serve:

    • Grill the chicken on the char-grill ensuring a good colour on the meat.
    • Once thoroughly cooked remove from the heat.
    • Place the roast sweet potato mix on the base of the plate and place the meat on top.
    • Serve with a Piri Piri Kimchi.
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