Portuguese chicken with pepper and almond sauce

Portuguese chicken with pepper and almond sauce
By Ainsley Harriott

Ingredients
Black peppercorns
Garlic
Smoke paprika powder
Thyme leaves, chopped or dried
Zest of one lemon
Olive oil
Fillets of chicken breast
100 grams of blanched, whole almonds
Chargrilled red peppers
Red wine vinegar
One chorizo sausage
New potatoes
Salt
Pepper

Marinade
Crush some peppercorns. Add two sliced cloves of garlic, one tablespoon of smoked paprika, chopped (or dried) thyme leaves, zest of one lemon. Mix this all into some olive oil, sufficient to coat fillets of chicken.

Marinade two or three fillets of chicken breast in this mixture for at least 30 minutes

Meanwhile, prepare the

Almond and pepper sauce
Blitz some whole, blanched almonds (about 100 g), two cloves of garlic, two or three chargrilled red peppers and a little juice off them, two tablespoons of red wine vinegar and plenty of olive oil.

Fry the marinated chicken fillets on a grill or on a griddle pan for about 5 minutes each side

Chorizo and potatoes
Boil some new potatoes for 5-10 minutes
Fry the sliced chorizo sausage for 5 minutes each side in a little oil.
Slice or halve the potatoes and fry them in the oil left by the chorizo
Season with salt, pepper and thyme

Serve with chicken and the almond and pepper sauce