INGREDIENTS:
* 12 chicken drums cleaned ( seasoned with salt to taste and 1/2 tsp crushed black pepper, and optional pinch of chicken bouillon)
* 4 red bell peppers charred
*I large sweet onion
* 3 Fresno chilies (remove seeds)
* 3 Scotch bonnet chilies
* 10 small cloves garlic
* 1 tsp dried oregano
* I tsp crushed black pepper * I tsp crushed white pepper
* Salt to taste
* I tsp honey
* Zest of I lemon
* Juice of 2 lemons
* 1/3 cup cooking oil
* Coat the roasting pan with cooking oil, and create a bed of chopped whole onion then place marinated chicken on top of onions, and broil for 10 mins, and baste chicken with reduced peri peri sauce. Return to oven and bake at 400°F for 30 mins)
Roasted vegetables ingredients:
* 8 medium carrots cut into thick discs
* 8 medium zucchinis cut into big chunks
* I red bell pepper chopped into big chunks
* Season carrots and zucchini with 1/4 tsp each of: granulated garlic, granulated onion, smoked paprika, curry powder,
seasoned salt, mixed herbs, crushed black pepper, 3-4
tablespoons of cooking oil. Roast using broil option on your oven at 500°F for 10-15 mins. Finish with a sprinkle of flaky salt and chopped parsley.
Rice ingredients:
* 2 cups jasmine rice washed thoroughly, seasoned with salt to taste, I tbsp grated onion, a splash of cold pressed coconut oil. Cook in rice cooker till fluffy.
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