RecipesSouth African 
Peri-Peri Chicken & Rice Prep Boxes
Smoky peri-peri chicken thighs with golden rice and charred corn — five lunches with a South African kick.
Ingredients
- 8 chicken thighs, trimmed
- 3 tbsp peri-peri marinade
- 1½ cups brown rice (dry)
- 1 tsp turmeric
- 2 corn cobs, kernels cut (or 2 cups frozen)
- 1 red onion, sliced
- 1 tbsp olive oil
- Lemon wedges
Method
- 1
Marinate the chicken in peri-peri 20 minutes (or overnight).
- 2
Cook the rice with the turmeric; cool fast on a tray.
- 3
Roast the chicken at 200°C (400°F) for 25–30 minutes; char the corn and onion in a hot pan.
- 4
Build 5 boxes: rice, sliced chicken, corn and onion.
- 5
Cool, lid, refrigerate within 2 hours; lemon on the day.
Swaps & variations
- Chicken breast works
- Extra peri-peri in a side pot
- Swap corn for roasted peppers
Storing & freezing
Fridge 3–4 days. Reheat piping hot once; the flavour deepens by day 2.
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