One-pan chicken piri piri

Prick the thighs all over with a sharp knife and put in a bowl with 1 tbsp of the red wine vinegar, the salt, oregano, ½ (half) tsp paprika and 1 tbsp oil. Mix well to coat.

Put the thighs into a cold frying pan, skin-side down, making sure not to overlap. Put the pan over a medium heat, then nestle in the bay leaves. Cook for 15-20 minutes, until the skin is golden and crisp, checking halfway to make sure they’re colouring evenly. Once crisp and golden, flip the thighs over and add the halved chillies and 2 sliced garlic cloves. Cook for a further 5 minutes until the chicken is cooked through, the juices run clear and no pink meat remains. Stir the chillies and garlic occasionally so they don’t burn.

Transfer the chicken to a plate to rest, then pour all the juices from the pan, along with the chillies and garlic, into a jug. Discard the bay. Return the pan to a high heat and add 100ml water and the remaining 1 tbsp of red wine vinegar, scraping up any brown bits from the bottom. Add the butter and stir until melted and the liquid has thickened slightly, then add to the jug. Whizz everything together until smooth using a stick blender.

Put the pan back over a high heat, add ½ (half) tbsp oil and fry the onion with a pinch of salt for 4-5 minutes, until slightly softened and a little coloured. Add the remaining garlic and the peas, then cook over a high heat for around 5 minutes, until the peas are cooked through. Tip into a bowl and add the remaining ½ (half) tsp paprika, the yogurt and coriander. Season, mix well, then divide between plates, top with the chicken and drizzle with the piri piri sauce.