Spicy dinner options

Stew with Caldo Verde Sausage

2 tablespoons olive oil

1 sausage (12cm) chouriço (or other sausage), thinly sliced

1 teaspoon sweet paprika

½ teaspoon pepper

1 small onion, finely chopped

1 garlic clove, finely chopped

1/2 tsp salt (or as needed)

3 medium potatoes (500g) peeled, sliced

200g kale, stalkless, coarsely chopped

1 litre of warm water or vegetable broth

Corn or other bread to serve

In a medium pot, add 1 tablespoon olive oil and sauté the sausage. After it is well browned, remove it to a bowl.

In the same pot, add another tablespoon of olive oil and sauté the onion along with the salt.

After the onion is well browned, add the garlic, paprika and pepper and sauté for a minute.

Then add the potato and sauté for another minute.

Finally, pour in water or broth, mix well and lower the heat.

Half cover the pot and boil for 12-14 minutes or until the potato is cooked through.

When the potato is cooked, remove the pot from the heat and mash it. Pieces of potato should appear in the stew (not mashed potatoes).

Finally place the soup back on the stovetop and add the kale and sausage.

Boil for another five minutes over low heat.

Serve with toasted cornbread or other bread.

Chicken Piri-Piri

For the piri-piri marinade

2 tablespoons olive oil

100g dry onion, halved

75g sweet red pepper

1 pepper (10g) piri piri (or other chili)

1 small dried hot pepper (5g) or 1 teaspoon hot pepper flakes

2 cloves garlic

4 tablespoons cider vinegar or white vinegar

1 teaspoon thyme

1 teaspoon salt

Lime juice and zest

1 teaspoon sweet paprika powder

For the chicken

600g chicken thigh, boneless and skinless

3 tablespoonschopped fresh parsley, to serve

For the rice (serves 4)

500ml hot vegetable or chicken broth

2 tablespoons olive oil

1 medium onion, finely chopped

½ teaspoon salt

1 garlic clove, finely chopped

2 tablespoons tomato paste

125g Carolina rice

300g chopped tomato (best cherry tomatoes)

2 tablespoons parsley, for the garnish

1 lemon cut into degrees, to serve

For the piri-piri marinade: Place all the ingredients of the recipe in a food processor and grind them well.

For the chicken: Place the chicken in a large bowl. Drizzle the marinade over the chicken and mix well. Marinate for at least 2 hours.

For finishing: Put the chicken on a preheated barbeque over high heat and close the grill lid.

After it gets a nice dark brown colour (about 7 minutes), brush the chicken with the marinade, occasionally while cooking.

Flip the chicken over until golden again. Brush again with the marinade.

Once golden on all sides, remove from heat and set aside.

If you do not have a barbeque then remove the excess marinade and cook the chicken in a pan until golden.

Then brush the chicken with the reserved marinade and bake in a preheated oven at 180C for 20 minutes (or until the chicken is cooked).

For the rice: In 500ml of water, add a cube of vegetable broth and boil until the bouillon cube dissolves.

Then, in a large frying pan, heat 2 tablespoons olive oil and sauté the onion along with the salt until slightly caramelised.

Add the garlic, tomato paste and continue to sauté.

After a minute add the rice and mix.

Next, add the tomato and broth.

Stir again and lower the heat.

Cook the rice without stirring until the rice absorbs all its liquids.

Remove pan from heat and cover with a clean kitchen cloth for 5 minutes.

Sprinkle with parsley and serve with chicken and lemon cut into wedges.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/