Rustle up a treat for the whole family with this easy-to-follow recipe by Jamie Oliver.


  • Chicken

  • 4 large chicken thighs, skin on and bone in

  • 1 red pepper

  • 1 yellow pepper

  • 6 sprigs of fresh thyme

  • Potatoes

  • 1 medium potato

  • 2 sweet potatoes

  • ½ a lemon

  • 1 fresh red chilli

  • a bunch of fresh coriander

  • 50g feta cheese

  • Piri piri sauce

  • 1 red onion

  • 4cloves of garlic

  • 1–2 bird’s-eye chillies

  • 2 tablespoons sweet smoked paprika

  • 2 lemons

  • 4 tablespoons white wine vinegar

  • 2 tablespoons Worcestershire sauce

  • A large bunch of fresh basil

  • Salad

  • 1 x 100g bag of prewashed wild rocket

  • ½ a lemon

  • Seasonings

  • olive oil

  • extra virgin olive oil

  • sea salt & black pepper

  • Tarts (makes 6)

  • plain flour, for dusting

  • 1 x 375g pack of pre-rolled puff pastry

  • ground cinnamon

  • 125g crème fraîche

  • 1 egg

  • 1 teaspoon vanilla paste or vanilla extract

  • 5 tablespoons golden caster sugar

  • 1 orange


  • To start:

  • 1.

    Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.

  • Chicken:

  • 1.

    Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.

  • Tarts:

  • 1.

    Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.

  • Potatoes:

  • 1.

    Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

  • Chicken:

  • 1.

    Turn the chicken over.

  • Tarts:

  • 1.

    Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.

  • Piri piri sauce:

  • 1.

    Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a

  • 2.

    Good pinch of salt & pepper, the bunch of basil and a swig of water. Blitz until smooth.

  • Chicken:

  • 1.

    Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

  • Tarts:

  • 1.

    Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

  • Chicken:

  • 1.

    Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.

  • Tarts:

  • 1.

    Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.

  • Potatoes:

  • 1.

    Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

  • Chicken:

  • 1.

    Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.

  • Tarts:

  • 1.

    Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.

  • Salad:

  • 1.

    Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of ½ a lemon. Tip into a bowl and take to the table.

  • Potatoes:

  • 1.

    Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

  • To serve:

  • 1.

    Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1461kj
  • Fat Total 91g
  • Saturated Fat 22g
  • Protein 47g
  • Carbohydrate 116g
  • Sugar 33g
  • Sodium 1744mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves 4 with 2 tarts left over.

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Posted by Andreea5Report
Very delicious result!
Posted by Hot ChilliReport
I've made these Portuguese Tarts. Really yummy. Caramel didn't work for me but they really didn't need it as tasted great without.
Posted by MargaretReport
Jamies recipe looked so good when we saw it on tv that we just had to try it - he makes everything look so easy and it is - beautiful!!!
Posted by IRReport
we did not make portuguese tarts, but we loved the chicken, salad and potatoes. I find the layout of these recipes and method quite hard to get used to. I like the step by step intructions but feel that perhaps a photo of each dish would make it a bit more engaging.
Posted by IRReport
Just watched Jamie make this meal on TV. Must say wish I had seen his presentation first, it would have given me a better idea of what things should have looked like.
Posted by Keira-janeReport
I made these portugese tarts for my husband (who loves portugese tarts). They were simple to make while I was making dinner. My caramel sauce didn't quite turn out caramel but I didn't have any golden caster sugar which could be the culprit and Jamie Oliver is right when he says on his show that caramel burns - I had to keep my finger in iced water for about two hours.