We use a casserole dish that can be used on the hob and in the oven to cook our one pot meals. This cuts down on the amount of washing up afterwards that you will need to do.
6 x chicken drumsticks (or any diced chicken on the bone, this works well with thighs too).
4 x large potatoes
20 x cherry tomatoes
1/2 cup x peri peri sauce
1/2 cup x water
Wash your potatoes and dice them with the skin on, make sure the cubed spuds are all the same size. Halve the cherry tomatoes. Put the potatoes and tomatoes to the side. Place your casserole pan on your oven ring at a high heat and add a splash of olive oil. Put your oven on at 200c (gas mark 5) to warm up. Fry off your chicken pieces until golden brown and take the pan and the chicken off the heat. Mix your 1/2 cup of peri-peri sauce with your 1/2 cup of water. This will make a thin sauce which will infuse your entire dish. Add your potatoes and tomatoes to your chicken in the pan and then add the peri-peri thin sauce, use a large spoon to coat everything. Now, place the lid on the casserole dish and put in the preheated oven for 45 minutes. 15 minutes in take the casserole dish out and turn over the casserole again to make sure the peri-peri is coating all the food. Put back in the oven with the lid on. 20 minutes before the end take off the lid and turn the casserole again to make sure the peri-peri is infusing into all that lovely food. Then serve, there is enough here to feed two hungry gardeners and a child.