Midweek dinner doesn’t have to be boring… Add some serious flavour to your chicken and rice, with citrus, herby, peri-peri style flavours and the naughty kick of the Naga chillies.



• 4 tbsp Harvester Naga Chilli sauce, plus extra for glazing
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pinch of salt
• Juice of half of lemon
• 4 boneless chicken thighs
• 1 tbsp vegetable oil
• 1 red onion, diced

• 1 red pepper, diced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 125g basmati rice, washed and part-boiled
• 1 tsp smoked paprika
• 250ml chicken stock, boiling
• 1 handful of parsley, roughly chopped
• 20-30g feta, crumbled



1. Take the Harvester naga chilli hot sauce, garlic and onion powder, salt, lemon juice and mix.

2. Add your chicken thighs and marinade for at least 15 minutes.

3. Preheat your oven to 180c fan.

4. In a large lidded frying pan over a medium heat, add your oil. Pan fry the chicken for 5 minutes per side. You want colour on the chicken but make sure the marinade doesn’t burn, so increase/decrease the heat as needed. Remove the chicken.

5. In the same pan, reduce the heat slightly. Add red onion, red pepper and soften for 5 minutes.

6. Add tomato paste, paprika and stir. Tip in your part-boiled rice and toast for a minute.

7. Pour in the hot stock, allow to simmer, return the chicken, cover with a lid and cook for 15 minutes.

8. Remove the chicken. Add peas, parsley to the pan, stir and cook for another 4 minutes

9. Plate up, add feta and glaze with more hot sauce.