Make the peri-peri sauce

• Sauté the onion, garlic and red bell pepper in the oil.
• Add the oregano, black pepper and paprika and cook until soft.
• Blend with the chilli flakes, lemon juice and salt, then reserve some sauce for the rice.

Marinate the chicken

• Make cuts in the chicken pieces.
• Coat with the remaining sauce and marinate in the fridge.

Air fry the chicken

• Air fry at 180 °C, turning halfway through, until fully cooked.

Start the rice

• Sauté the chopped onion in the oil.
• Add the turmeric and the reserved peri-peri sauce and cook until the oil separates.

Cook the rice

• Add the water, chicken powder, biryani masala and salt and bring to a boil.
• Add the soaked rice and cook until tender.
• Finish with the fresh coriander.

Serve

• Serve the peri-peri chicken hot with the pepper rice.