Name: The Good Farm Cookbook: Easy Peri Peri chicken
Yield: 4
Ingredients: ⅓ cup (80ml) extra-virgin olive oil; 6 garlic cloves, minced; 2-3cm piece ginger, peeled and grated; 1 tsp smoked paprika; 1 tsp sweet paprika; ½ tsp cayenne pepper; 2 tsp dried oregano; Juice of 1 lemon, plus extra for drizzling; 800g boneless, skin-on chicken thighs charred; Lemon halves, broccolini and radicchio wedges, to serve

With a focus on ethical proteins, wholefoods, low sugar and gluten-free eating, Matilda Brown and Scott Gooding’s new The Good Farm Cookbook is a collection of everyday family recipes for a nourishing, hopeful life.

When it comes to easy family dinners, Peri Peri chicken is one of those meals that’s guaranteed to please even the pickiest of eaters — and The Good Farm’s version is both delightfully simple and delicious, making it the perfect low-effort, mid-week meal.

Ingredients

⅓ cup (80ml) extra-virgin olive oil

6 garlic cloves, minced

2-3cm piece ginger, peeled and grated

1 tsp smoked paprika

1 tsp sweet paprika

½ tsp cayenne pepper

2 tsp dried oregano

Juice of 1 lemon, plus extra for drizzling

800g boneless, skin-on chicken thighs charred

Lemon halves, broccolini and radicchio wedges, to serve

Method

In a large bowl, combine all the ingredients except the chicken, lemon halves, broccolini and radicchio. Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.

Preheat oven to 190°C. Heat a large ovenproof frying pan over medium heat and add the chicken. Cook the fillets for 3-4 minutes or until the chicken is caramelised, before turning over and cooking for another 3-4 minutes on the other side.

Transfer the pan to the oven and bake for 5-7 minutes until cooked through.

Transfer the chicken to a chopping board. Allow to rest for 3-4 minutes before roughly chopping. Drizzle with some lemon juice, season and serve with charred lemon halves, broccolini and radicchio wedges.

This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown with photography by Cath Muscat, published by Murdoch Books, $39.99.